Pumpkin Peel Chutney

Pumpkin peel chutney step-by-step recipe with photos.

Pumpkin peel chutney is a very simple flavourful and highly nutritious accompaniment that serves as a great accompaniment for south Indian breakfast/tiffin foods like idli, dosa, vadas, etc. It can be a great spread for your toasts and sandwiches as well. And the best part is you can adjust the spiciness or the tanginess as per your preference and yet get the best tasting chutney.

To make this dish, I saute Bengal gram, dry red chillies and pumpkin peel together. Once the peel is cooked, I add coconut, tamarind, salt and give it all a good mix. I cool the mixture completely and grind it into a smooth paste. Then, I prepare a tempering with mustard seeds, curry leaves and hing, and add it to the chutney.

Next time you chop that pumpkin, don’t throw away the peel. I am sure you will be pleasantly surprised at how good it tastes.

I also make chutney with the peel/skin of a few other vegetables like ridge gourd and bottle gourd. Click here for ridge gourd peel chutney and here for bottle gourd peel chutney.

For more chutney recipes, click here.

Pumpkin peel chutney step-by-step recipe with photos

1. Fry chana dal and dry red chillies in some oil

2. Add pumpkin peel and simmer until it is cooked completely

3. Add coconut, tamarind, salt and fry for another 2-3 minutes

4. Grind into smooth paste once cooled

5. Prepare the tempering in a separate pan

6. Pour the tempering over the chutney

Pumpkin peel chutney

Shilpa

Pumpkin peel chutney is a very simple flavourful and highly nutritious chutney that serves as a great accompaniment for south indian breakfast/tiffin foods like idli, dosa, vadas, etc.

5 from 1 vote

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Course Others

Cuisine Indian

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Ingredients

  

1x2x3x

• 1 cup pumpkin peel approximately
• ¼ cup coconut grated
• 3 tbsp Bengal gram (channa dal)
• 2-3 dry red chilli or as per taste
• 1 tbsp oil
• Salt to taste
• A small piece tamarind or ½ tsp tamarind paste

FOR TEMPERING:

• 1 tsp oil
• 5-6 curry leaves
• ½ tsp mustard seeds
• ½ tsp split black gram (urad dal)
• 1 pinch asafoetida (hing)

Instructions

 

• Heat oil in a frypan. Add Bengal gram dal, dry red chillies and fry for a minute
• Add pumpkin peel and fry for a minute. Cover and cook until the peel it is completely done (add ¼ cup water if needed)
• Add coconut, tamarind, salt and fry for another 2-3 minutes
• Cool completely and transfer this to a blender/mixer. Grind to a smooth paste using some water
• To prepare the tempering, heat a small frypan and add oil. Add mustard seeds and let it splutter. Add the rest of the ingredients and fry for a few seconds. Turn off the heat
• Add the temper to the chutney and serve

Notes

• You can soak the tamarind in some water, extract the juice and use this for grinding
• You can substitute fresh coconut with desiccated coconut. In this case, use warm water to grind it

Nutrition Facts

Pumpkin peel chutney

Amount Per Serving

Calories 41 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 43mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 33IU1%

Vitamin C 10mg12%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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