ChutneyPedia presents 3 pumpkin chutneys this festive season.
Let’s learn the best Autumnal 🍂recipes using the one and only “Pumpkin”.
This is the perfect thing to make at this time of the year
Pumpkin is used not just to carve out for jack-o-lantern, which is also fun but we can also prepare some exciting chutneys in the kitchen for Halloween parties.
1)Spicy Pumpkin Chutney
Ingredients:
Oil – 2 Tbsp
Split black gram lentil ( Urad dal) – 2 Tsp
Split yellow lentil ( chana dal) – 1 Tbsp
Coriander Seeds- 1/2 Tsp
Mustard Seeds – 1/4 Tsp
Cumin Seed – 1/4 Tsp
Dried Red Chillies – 4 to 5
Ginger – 1 inch
Garlic – 2 Cloves
Grated Coconut – 1/2 Cup
Cury Leaves – 5
Pumpkin Chopped – 1 Bowl
Tomato – 1 Small
Tamarind
Salt
Water
Coriander Leaves
Turmeric- 1/8 Tsp
Method :
Add Oil, split black gram lentil, split yellow lentils, coriander seeds, mustard seeds, cumin seeds, dried red chilies, ginger, garlic, grated coconut, curry leaves and saute for 1 minute.
Add pumpkin and saute for 5 minutes. Add tomato, tamarind, salt, water, coriander leaves, turmeric.
cook it for 10 minutes till pumpkin turns soft. Cool the mixture and coarse it to smooth paste.
2)Sweet Pumpkin Chutney
Olive Oil – 1 Tbsp
5 Spices – 1 Tbsp ( Fennel Seeds, Cumin Seeds, Kalaunji, Poppy Seeds, Fenugreek seeds)
Onion – 1 Cup
Ginger & Garlic
Raisins – 2 Tbsp
Sweet Red Chillies – 1/4 Cup
Apple -1
Tomato – 1
Pumpkin – 1Bowl
Salt
Turmeric – 1/8 Tsp
Cumin & Coriander Powder – 1 Tbsp
Pepper Powder – 1/8 Tsp
Nutmeg – 1/4 Tsp
Sugar – 1 Cup
Cider vinegar – 300ml
Method:
Add Olive oil, 5 spices, onion, ginger and garlic, raisins, sweet red chilies, apple, tomato, pumpkin, salt, turmeric, cumin and coriander powder, pepper powder, nutmeg powder, and saute for 5 minutes.
add sugar, cider vinegar. mix well.
Cook this mixture for 30 – 40 minutes on medium heat, till mixture turn thick and smooth
Note:
Store chutney while it is Hot in an airtight sterilized glass jar and keep it for 1 month to mature it for better taste.
( We know it is tempting to enjoy !!)
3) Pumpkin Chutney Dip
Pumpkin Roasted – 2 Cups
Chickpeas Boiled – 1 Cup
Garlic – Optional ( 2 cloves)
Tahini Sauce – 2 Tbsp
Cumin Powder – 1/4 tsp
Pepper Powder – 1/4 Tsp
Salt
Lemon Juice – 1 Tbsp
Paprika – A Pinch ( 1/8 Tsp)
Water
Olive Oil – 2 Tbsp
Method:
Add Pumpkin, chickpeas, tahini sauce, cumin powder, pepper powder, salt, lemon juice, paprika, water, and olive oil
Blend to make a smooth paste. Can be garnished with Olive oil for a smooth texture.
Note: for Tahini sauce
Blend Sesame seeds, Lemon, Garlic, Salt
Add paprika as per your taste for milder dip.kids will love it with their favorite snacks.
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