Pumpkin chutney quick and fast way to make recipe, a spicy, tangy chutney, goes well with rice or with any south Indian breakfast dishes. It is a vegetable based chutney which is healthy and tasty dish, especially for kids lunch box, new way to make your kids to eat pumpkin. This pumpkin chutney is sweet,savory and spicy. Just try and enjoy 🙂 

Preparation time – 15 min

Cooking time – 10 min

Serves – 4

Ingredients – 

Pumpkin – 1/4 (remove the skin and chop roughly)

Coconut – 3/4 cup

Gram dal – 3 tbs

Chilly – 6 – 8 no’s

Mustard – 1/4 tsp

Tamarind – marble size

Jaggery – marble size (optional)

Salt

For tempering – 

Mustard seeds – 1/2 tsp

Curry leaves – 2 springs

Hing – 2 pinch

Oil

Method –

To make or to prepare pumpkin chutney – 

Heat a pan by adding 2 tsp of oil in it, when it is hot add gram dal and red chilies and fry  in a low flame, until it turns to golden brown.

When gram dal is golden brown, switch off the flame, add mustard seeds, saute

Add grated coconut and set aside to cool.

In the same pan add little oil , in a low flame fry pumpkin till it becomes soft. Remove from the flame. Allow it to cool. Soak tamarind in warm water, squeeze and make a juice of it,and keep ready. Take a mixer jar add fried ingredients into it and make a dry powder

Add tamarind juice into mixer jar, add salt and jaggery into it and run the mixer to make a paste out of it.

Add fried pumpkin and run the mixer to make a paste. Transfer prepared chutney into a bowl.

Heat a pan by adding little oil in it, when it is hot add mustard seeds, allow it to sizzle, add curry leaves and hing, remove from the flame, add it to prepared chutney. Mix properly.

Serve pumpkin chutney with hot rice and enjoy it with ghee.