Pumpkin peel chutney step-by-step recipe with photos.
About this recipe
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 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.
Click here for more chutney recipes.
Pumpkin peel chutney step by step instructions
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 a smooth paste once cooled. Transfer to a bowl.
5. Prepare the tempering in a separate pan.
6. Pour the tempering over the chutney.
Recipe card
Pumpkin peel chutney
Ingredients
- 1 cup pumpkin peel approximately
- ¼ cup coconut grated
- 3 tablespoon Bengal gram (channa dal)
- 2-3 dry red chilli or as per taste
- 1 tablespoon oil
- Salt to taste
- A small piece tamarind or ½ teaspoon tamarind paste
FOR TEMPERING:
- 1 teaspoon oil
- 5-6 curry leaves
- ½ teaspoon mustard seeds
- ½ teaspoon 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
Click here to watch pumpkin peel chutney web story.
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