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Pumpkin seeds chutney combines the earthiness of pumpkin seeds with a combination of garlic, curry leaves and other spices. If you do not know how to make pumpkin seeds chutney at home, my recipe will guide you through the process.

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KEY TAKEAWAYS

Pumpkin seeds chutney is a healthy condiment.

If you have to store the chutney, prevent moisture and air from spoiling it by storing in a clean airtight glass jar. You may refrigerate it if you want.
The chutney can be enjoyed with steamed plain or flavored rice, Indian bread, South Indian dishes, paneer dishes, grilled vegetables, snack items, salads, and more.
Pumpkin seeds chutney tastes nutty and savory. It also offers a subtle sweet taste.

For a somewhat close taste as pumpkin seeds chutney, you can try making chutneys with sunflower seeds chutney, sesame seeds chutney , poppy seeds chutney, and flaxseed chutney.

I saw this recipe on a food travel documentary. The chef was cooking it over an open flame in the hills of Himachal. The visuals stayed with me, so I noted the ingredients and tried it back home. I used my gas stove, of course, but tried to replicate the rustic flavours. It turned out smoky, spicy, and deeply comforting. Every time I make it now, I imagine the cool mountain air and the sound of crackling fire. It’s like a mini getaway on a plate.

How to Make Pumpkin Seeds Chutney? (Step by Step Guide with Images)

Step 1: Take a wok and heat it on a low to medium flame on your gas stove. When it is hot enough, put about 5 tsp of raw pumpkin seeds in it. Stir them continuously for about 3 to 4 minutes to dry roast them nicely. When they start cracking, turn the flame of your gas stove off and let it sit for a while for the seeds to cool down.

(Pro tip: You can use store-bought roasted and/or salted pumpkin seeds to make this chutney. In that case, you can skip roasting the seeds. You can take as many or as little as you want depending on the number of people you want to serve or the volume of chutney you want to make. However, make sure that you change the quantity of other ingredients in the chutney proportionately as well).

Step 2: In the meantime, prepare the ingredients for tempering the chutney. Take a heavy-bottom ladle or tadka pan and put 2 tsp of mustard oil in it. Once the oil becomes hot, add 8 to 10 garlic cloves, cut into small pieces. Cook it for about half a minute. Once the garlic pieces are cooked nicely and you can smell their aroma, put 2 dry red chilies, cut into small pieces, and ½ tsp of white mustard seeds and ½ tsp of fennel seeds in it. Let them cook for about 10 seconds.

(Pro tip: Keep moving the tadka pan or ladle away from the flame if you feel that the oil is getting very hot. This way it will prevent the garlic pieces from getting burnt or overcooked, which will eventually affect the taste and flavor of your chutney. Be careful. The mustard seeds may start crackling and sprinkling hot oil).

Step 3: Now, add 10 to 12 pieces of fresh curry leaves to the ingredients along with ½ tsp of fresh ginger paste and mix all the spices nicely. Ensure that everything is mixed nicely with the oil and cooked well and cook them for a few seconds more. Once done, leave it aside to cool down.

Step 4: Now, take a clean grinder, transfer the roasted pumpkin seeds, and add ½ tsp of regular table salt, and 1 tsp of jaggery powder to it.

(Pro tip: Do not transfer the pumpkin seeds if they have not cooled down completely. As for the salt, you can increase or decrease the amount according to your taste. Adding jaggery powder is optional. You may skip it if you do not want a mild sweet taste in the chutney).

Step 5: Mix the ingredients in the grinder with a spoon and then add the tempering ingredients to the grinder. Add the masala carefully so that you do not add that extra oil which might spoil the taste of the chutney.

(Pro tip: Once again, before putting them, make sure that the ingredients are cool enough).

Step 6: Now, grind the ingredients once, without adding any water, to get a relatively coarser and dry powder. Mix it with the spoon nicely.

Step 7: Now add water as needed, and grind it further to get a fine paste.

(Pro tip: You may have to repeat this step until you get the desired smoothness and texture of the chutney. Add water gradually and blend it every time after adding. Do not put all the water in it because once added, you will not be able to take it back if you do not need it).

Step 8: When you are happy with the texture, transfer the paste to a bowl, garnish it with a few fresh coriander leaves, and your tasty, spicy, homemade pumpkin seeds chutney is ready to be served with rice, roti, dosa, and a range of other dishes as you like.