Pumpkin chutney is made from pumpkin, urad dal, chana dal, garlic, onion and tomato paste along with a few other ingredients and spices. The process to make pumpkin chutney at home is very easy. Go through my recipe to learn them.
KEY TAKEAWAYS
- Pumkin chutney is very versatile and easy to make at home, needing only a few ingredients.
- Serve this chutney along with idli, dosa, vada, pakora, parathas, and rice dishes.
- Pumpkin chutney offers a creamy, spicy, sweet, sour, and savory taste experience.
- The taste profile of pumpkin chutney resembles that of ridge gourd chutney, brinjal chutney, and bottle gourd chutney.
The Ingredients:
To make the chutney paste:
- 1 cup pumpkin (roughly diced)
- 1 tbsp cooking oil
- 1 tsp urad dal
- 1 tsp chana dal
- 3 cloves of garlic (large, deskinned)
- 5 pieces onions (shallots, whole)
- 4 pieces dry red chilies (whole, without stalk)
- ½ cup tomato (thin slices)
- 1 piece tamarind (large lemon size)
- Salt to taste
To make the tadka for the chutney:
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Curry leaves – A few
This recipe came from a kind elderly woman I met in the park during my morning walk. While talking causally and discussing on our common passion for cooking, she gave this simple recipe. I was driven to its simplicity. Later in the week, I tried to make this chutney at home. My husband said it felt peaceful, and my boys called it a unique chutney.
It was enough of appreciation for me and I felt pleased for being able to make a successful evening meal. That serene moment reminded me that sometimes, the gentlest people offer the most enduring recipe. These are silent gifts, passed with care in the shade of trees.
How to Make Pumpkin Chutney? (Step by Step Guide with Images)
Step 1: Heat 1 tbsp cooking oil in a pan and add 1 tsp of urad dal along with 1 tsp of chana dal. Fry them nicely for a few minutes until they change color.
Step 2: Now, put 3 cloves of garlic (large, deskinned), 5 pieces of onions (shallots, whole), and 4 pieces of dry red chilies (whole, without stalk).
Step 3: Fry them nicely for about 3 minutes until they change color and the onions turn translucent, as shown in the image below.
Step 4: Now, add 1 cup of pumpkin (roughly diced) to these ingredients in the pan.
Step 5: Stir continuously and fry everything for a few minutes until it starts releasing oil.
Step 6: Then, add ½ cup tomato (thin slices), 1 piece tamarind (large lemon size), and salt to taste.
(Pro tip: Do not add too much of tomato and tamarind or else the chutney will be too sour).
Step 7: Stir constantly to fry them for 3 minutes until the tomatoes are cooked properly.
Step 8: Now, transfer the ingredients into a mixer grinder.
Step 9: Leave the oil behind in the pan.
Step 10: Grind the chutney ingredients to a smooth and fine paste. Transfer it to a bowl.
Step 11: In the pan, add ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, and few curry leaves to make the tadka for the pumpkin chutney. Fry for a few seconds. Pour it in the chutney in the bowl. Your delicious homemade pumpkin chutney is ready.
Recipe Card
Pumpkin Chutney
Ingredients
To make the chutney paste:
- 1 cup pumpkin roughly diced
- 1 tbsp cooking oil
- 1 tsp urad dal
- 1 tsp chana dal
- 3 cloves of garlic large, deskinned
- 5 pieces onions shallots, whole
- 4 pieces dry red chilies whole, without stalk
- ½ cup tomato thin slices
- 1 piece tamarind large lemon size
- Salt to taste
To make the tadka for the chutney:
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Curry leaves A few
Instructions
- Heat 1 tbsp cooking oil in a pan and add 1 tsp of urad dal along with 1 tsp of chana dal. Fry them nicely for a few minutes until they change color.
- Now, put 3 cloves of garlic (large, deskinned), 5 pieces of onions (shallots, whole), and 4 pieces of dry red chilies (whole, without stalk).
- Fry them nicely for about 3 minutes until they change color and the onions turn translucent, as shown in the image below.
- Now, add 1 cup of pumpkin (roughly diced) to these ingredients in the pan.
- Stir continuously and fry everything for a few minutes until it starts releasing oil.
- Then, add ½ cup tomato (thin slices), 1 piece tamarind (large lemon size), and salt to taste. (Pro tip: Do not add too much of tomato and tamarind or else the chutney will be too sour).
- Stir constantly to fry them for 3 minutes until the tomatoes are cooked properly.
- Now, transfer the ingredients into a mixer grinder.
- Leave the oil behind in the pan.
- Grind the chutney ingredients to a smooth and fine paste. Transfer it to a bowl.
- In the pan, add ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, and few curry leaves to make the tadka for the pumpkin chutney. Fry for a few seconds. Pour it in the chutney in the bowl. Your delicious homemade pumpkin chutney is ready.
