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kaddu-ki-chutney
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5 from 3 votes

Pumpkin Chutney | Parangikai Chutney

Pumpkin Chutney - 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.
Course Accompaniment
Cuisine Karnataka, South India
Keyword Chutney
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 55kcal
Author Muktha H S

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.

Video

Nutrition

Calories: 55kcal