Pumpkin chutney recipe with step by step photos and video. Pumpkin Chutney is a typical South Indian Style mildly spiced, creamy textured chutney made with yellow pumpkin , fresh coconut and spices.
Served with any kind of Dosa as accompaniments.
Its a typical South Indian style is served as an accompanied with Idli / Dosa.
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About this recipe
Yellow Pumpkin Chutney also popularly known as Parangi chutney / Kumbalkai Chutney in South India . Like most of South Indian style Chutney ,fresh coconut is used in this recipe.
Pumpkin , Coconut , spices are roasted in little oil and blend together to make this tasty chutney. And a basic tempering of mustard seeds , cumin seeds, curry leaves and hing is added to this chutney .
Trust me this chutney is tasty and goes well with any kind of Dosa. I normally serve this chutney with any millet based Dosa . Because millet based Dosa have a kindy of earthy flavor which needs a strong , tasty accompaniments . And chutney of this kind pairs well with any kind of millet's based Dosa .
Other similar kind of chutney that goes well with millet based dosa are Tomato Chutney , Gorikai Chutney / Cluster Beans chutney , Spicy peanut Chutney and Bombay saagu chutney.
Health Benefits of Pumpkin
Pumpkin is an extremely nutrient dense food ,full of vitamins and minerals with very low calories. Good for heart ,eyes and also a immunity booster. Good for kids, pregnant and lactating women as it is rich in Vitamin A. Its rich Vitamin C and Potassium keeps your heart healthy and its fiber helps in easy bowel movement.
Pumpkin seeds are also rich in iron and zinc. Hence its considered to be one of the super food. Including this in our daily diet in one or the other form is highly recommended.
Ingredients , Tips and Variations
Pumpkin : Yellow pumpkin works best for this recipes. Some pumpkin has more water content and few has less. I always choose pumpkin with green skin , comparatively water content in this variety of pumpkin will be less .
Coconut : Fresh coconut works best here, incase if its unavailable you can use dry coconut also here. But make sure to soak dry coconut for about 30 minutes in warm milk or water before using in this recipe. You can also use desiccated coconut if fresh coconut or dry coconut is unavailable.
Oil : I have used coconut oil in this recipe but you can use any vegetable oil to make this pumpkin chutney.
Tempering: Basic tempering is used here , if you want you can use urad dal ( split black gram ) in tempering.
Watch Video
Every house has either growing children, adults or aged people, everyone requires nutrients for healthy living.
It becomes a real challenge to the lady of the house to prepare a nutritious meal to the family to meet the daily dietary requirement. Adding this kind of healthy chutneys/ dips to the meal will definitely gives a satisfaction of making family eat right.
This post goes to all those mothers who want make their kids eat pumpkin in hidden form 😃😊😉. This is how I make my boy eat pumpkin.....! This Pumpkin chutney is not only nutrient rich and healthy it's equally good in taste ,it can accompanied with Dosa /Idli/ Chapathi / Rice Sambar and even curd-rice in place of pickle 😛 .
Its high time to include this plum nutritious orange veggie to your diet. Eat right, stay healthy !
Step by step directions to make Pumpkin Chutney
Clean, peel skin and cut the pumpkin into small pieces .
In a pan , heat 1 teaspoon of oil roast chana dal( bengal gram ), Urad dal (black gram) and red chilies , till aromatic.
Add fresh coconut and pumpkin to the same pan. Add salt to taste.
Saute for a minute and let it cook on medium heat for 8-10 minutes.
Cook until pumpkin turns soft. You should be able to cut pumpkin with spatula easily.
Turn off the stove. Let it cool down completely. Now transfer cooked pumpkin into a blender.
Add coriander leaves and tamarind
Blend well everything. You may no need to add water if pumpkin has released lots of water . Incase if it has no much water released then just add about 1 tablespoon of water only to blend , if required.
Transfer to a bowl .
Heat 1 tablespoon of coconut oil (or any vegetable oil ), add mustard seeds, cumin seeds, curry leaves and hing.
Pour temping over chutney and serve as an accompaniment with Idli / Dosa.
Recipe Card
Pumpkin Chutney | Parangikai Chutney
Ingredients
- 250 grams Pumpkin
- ¼ Cup Fresh Coconut or 50 grams
- 2-3 Kashmiri Red Chilli
- 1 teaspoon Chana Dal / Bengal Gram
- 1 teaspoon Urad Dal / Split Black Gram
- 1 teaspoon Tamarind firmy pressed
- 2 tablespoon Coriander Leaves
- 1 teaspoon Salt or as required
For Tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- 1 Sprig Curry leaves
- 1 Asafoetidia , big pinch
- ½ teaspoon Jeera / cumin Seeds
Instructions
- Clean, peel skin and cut the pumpkin into small pieces .
- In a pan , heat 1 teaspoon of oil roast chana dal( bengal gram ), Urad dal (black gram) and red chilies , till aromatic.
- Add fresh coconut and pumpkin to the same pan. Add salt to taste.
- Saute for a minute and let it cook on medium heat for 8-10 minutes.
- Cook until pumpkin turns soft. You should be able to cut pumpkin with spatula easily.
- Turn off the stove. Let it cool down completely. Now transfer cooked pumpkin into a blender.
- Add coriander leaves and tamarind
- Blend well everything. You may no need to add water if pumpkin has released lots of water . Incase if it has no much water released then just add about 1 tablespoon of water only to blend , if required.
- Transfer to a bowl .
- Heat 1 tablespoon of coconut oil (or any vegetable oil ), add mustard seeds, cumin seeds, curry leaves and hing.
- Pour temping over chutney and serve as an accompaniment with Idli / Dosa.
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