Last updated on January 24th, 2018
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.
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!
If you are looking for more easy chutney recipes do check onion tomato chutney, tomato chutney, carrot chutney.
Pumpkin chutney recipe with step by step photos.
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.
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.
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 card below:
- 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
- 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.
1. Use sesame oil for a nice taste and flavor.
2. Make sure to saute the pumpkin pieces well before grinding.
Pumpkin chutney sounds very unique and tasty.