Pumpkin Chutney is a flavourful chutney which could be made in minutes on any busy morning. Easy to prepare side dish for idli dosa with limited ingredients. You would not feel the sweetness of the pumpkin in this chutney, as red chillies add to it's spicy taste.

I have shared some of the chutney recipes earlier and today i am doing so with a delicious chutney using a vegetable. I like to prepare this chutney by sauteing the pumpkin rather cooking it in water. While cooking in water the nutrients from the pumpkin lost in water. The roasting adds taste and also the aroma to chutney.

Red Pumpkin Chutney

Red Pumpkin, chopped- 1 cup
Dry red chillies- 3-4
Urad dhal- 1 tablespoon
Tamarind - small piece
Salt- to taste
Oil- 2 teaspoon
Coconut, grated- 1/4 cup

To temper:
Oil- 2 teaspoon
Mustard seeds-1/2 teaspoon
Curry leaves- 1 strand
Asafetida/ Hing- pinch

Parangikkai Chutney

  • Peel the pumpkin and cut them into small to medium sized pieces; set aside.
  • Heat two teaspoons of oil and add the urad dhal and red chillies and roast till the dhal turns golden colour. Now add the tamarind and cook for a second;  transfer the ingredients on a plate and allow to cool.
  • In the same oil add the pumpkin pieces with some salt and saute till it becomes soft but not mushy. 
  • Check the doneness by pricking with a spoon or fork. You could cook too but the nutrients and also the taste get lost in the cooking water. Roasting gives nice flavour and taste to the chutney.
  • Once the pumpkin get cooked transfer it with the urad dhal and allow to cool for sometime.
  • Add everything in a blender jar with coconut and grind as a paste. Add 1/4 cup of water to dilute the chutney if you wish.
  • Heat oil in a pan and splutter the mustard seeds and curry leaves finally add a pinch of asafetida and switch off the gas.
  • Add the tempering over the chutney and mix well. 
  • Note: Add two small/ pearl onion and grind to make chammanthi/ thogayal to have it with rice.
Pumpkin Chammanthi

Pumpkin Thogayal