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Home / Chutney Recipes / Pumpkin Chutney Recipe

Published: November 29, 2015 | Updated October 14, 2020 | By Harini

Pumpkin Chutney Recipe

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pumpkin chutney recipe

Pumpkin chutney recipe with step by step photos. Pumpkin season is here, though available year around we find tender pumpkins (parangi pinju) in abundance during winter and it is my absolute favorite. I use tender pumpkin in many pumpkin recipes like sambar, pakoda, kunukku, adai also in baking like spiced pumpkin bread, muffins. Last week when I bought a small whole tender pumpkin I made an array of pumpkin recipes, pumpkin soup, pumpkin kootu and this very very flavorful and delicious pumpkin chutney recipe.

I saw this pumpkin chutney recipe in Menu Rani Chellam’s cook book and I was hooked to try it. So when I had fresh pumpkin in hand I prepared this yummy chutney and served with very delicious semiya idli, my another favorite recipe which I am yet to blog about.

pumpkin chutney recipe c

To make pumpkin chutney recipe, I used regular ingredients used for onion chutney. This is a no onion garlic pumpkin chutney recipe, if you wish you can add few pearl onions and garlic cloves while sauteing pumpkins.

Serve pumpkin chutney with idli, dosa or even you can use it as spread for rotis and bread. This chutney keeps well for 3-4 days in fridge.

here is the easy and tasty pumpkin chutney, do try out!

pumpkin chutney recipe b

If you are looking for more easy chutney recipes do check onion tomato chutney, tomato chutney, carrot chutney.

How To Make Pumpkin Chutney

1. Heat 2 teaspoons sesame or gingely oil in a kadai. Add 2-3 dried red chilies and saute well. Add gram dal/channa dal and saute till the dal turns golden brown.

pumpkin chutney step 1

2.Add pumpkin pieces and saute very well. he pumpkin pieces should shrink well. Do not sprinkle water. Let it cool for a while and then transfer everything to a blender jar. In the remaining oil add tamarind piece and saute for few seconds. Add it to the blender jar as well.

pumpkin chutney step 2

pumpkin chutney step 3

3. Grind to a smooth paste by adding water as required. Add salt while grinding.

4. Heat 2 teaspoons of oil in the same kadai and do a tempering with mustard seeds, asafoetida and curry leaves. Add the tempering along with oil to the ground chutney and mix well. Serve pumpkin chutney with idli or dosa.

pumpkin chutney recipe c

I hope you will try this pumpkin chutney ecipe and enjoy as much as we did. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas. Thank you so much for being here 🙂

pumpkin chutney recipe

Pumpkin chutney recipe | Pumpkin recipes

Harini
Pumpkin chutney recipe, easy to make flavorful chutney to serve as condiment with idli, dosa or indian breads
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 3 servings
Calories 28 kcal

Ingredients
 
 

  • 1 cup pumpkin pieces peeled and cubed.
  • 1 tablespoon gram dal/channa dal
  • 2-3 dried red chilies
  • 1 small piece of tamarind
  • 2 teaspoons oil
  • Salt
  • For tempering:
  • 1/2 teaspoon mustard seeds
  • 10-12 curry leaves
  • 1/4 teaspoon asafoetida

Instructions
 

  • Heat 2 teaspoons sesame or gingely oil in a kadai. Add 2-3 dried red chilies and saute well. Add gram dal/channa dal and saute till the dal turns golden brown.
  • Add pumpkin pieces and saute very well. he pumpkin pieces should shrink well. Do not sprinkle water. Let it cool for a while and then transfer everything to a blender jar. In the remaining oil add tamarind piece and saute for few seconds. Add it to the blender jar as well.
  • Grind to a smooth paste by adding water as required. Add salt while grinding.
  • Heat 2 teaspoons of oil in the same kadai and do a tempering with mustard seeds, asafoetida and curry leaves. Add the tempering along with oil to the ground chutney and mix well. Serve pumpkin chutney with idli or dosa.

Notes

1. Use sesame oil for a nice taste and flavor.
2. Make sure to saute the pumpkin pieces well before grinding.

Nutrition

Calories: 28kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 1mgFiber: 1gSugar: 1gVitamin A: 126IUVitamin C: 67mgCalcium: 14mg
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour
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Shared by Harini

About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

Comments

  1. Manasi says

    January 24, 2018 at 9:15 pm

    5 stars
    Pumpkin chutney sounds very unique and tasty.

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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