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Pumpkin Chutney
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5 from 1 vote

Pumpkin Chutney

A sweet and spicy Pumpkin Chutney is prepared along with fresh coconut in a typical South Indian Style. 
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


  • 250 grams Pumpkin
  • ¼ Cup Fresh Coconut or 50 grams
  • 2-3 Kashmiri Red Chilli
  • 1 Tsp Chana Dal / Bengal Gram
  • 1 Tsp Urad Dal / Split Black Gram
  • 1 Tsp Tamarind firmy pressed
  • 2 Tbsp Coriander Leaves
  • 1 Tsp Salt or as required

For Tempering

  • 1 Tbsp Oil
  • ¾ Tsp Mustard Seeds
  • 1 Sprig Curry leaves
  • 1 big pinch Asafoetidia
  • ½ Tsp Jeera / cumin Seeds


  • Clean, peel and cut the pumpkin into small pieces.
  • In a frying pan, dry roast chana dal ( Bengal gram) , split Urad Dal (black gram) and red chillies.
  • Add Pumpkin pieces to the same pan, sauté for 2-3 minutes.
  • Add tamarind and fresh coconut sauté for a minute; continue to cook till pumpkin becomes soft.
  • Turn off the heat, once it's cool down, transfer to a mixer chutney jar.
  • Add coriander leaves, salt and grind to a smooth paste, add little water only if it’s required to blend.
  • Heat oil, add all the ingredients under tempering in order and pour it over the chutney.
  • Serve with Idli ,Dosa  or even Chapathi .


Calories: 55kcal