Pumpkin Chutney

Pumpkin Chutney




5 min


15 min


Yellow Pumpkin (Kadu) 500 Gms
Peanuts / Groundnuts (Shengdana) 1/4 th Cup
Panch Phoran 1/2 Teaspoon
Turmeric Powder 1/4 th Teaspoon
Salt As Per Taste
Sugar 1/4 th Teaspoon
Oil As Per Requirement
Water 1/4 th Cup
Pumpkin Chutney

Pumpkin Chutney

Many people doesn’t love pumpkin due to its sweet taste but pumpkin has many health benefits. It has potassium, fibre and vitamin c. It helps in controlling blood pressure. Pumpkin is also good for our heart and it is low in calories.

Pumpkin is used in salads, dessert, curries, bhajiyas, soups and many more.

Take a look at pumpkin chutney recipe mentioned below which is less time consuming and requires few ingredients.

How To Make Pumpkin Chutney:

  • We need yellow ripe pumpkin for this recipe.
  • Remove the skin of pumpkin (kadu) and cut into medium size pieces.
  • Wash pumpkin (kadu) pieces and keep aside in a plate.
  • Now heat 2-3 tablespoon oil in pan or kadhai.
  • Put 1/2 teaspoon panch phoran. Panch phoran is mixture of any 5 seeds used for tadka – carom seeds (ajwain), fenugreek seeds (methi), fennel seeds (saunf), nigella seeds / black onion seeds (kalonji) and cumin seeds. Few people use mustard seeds instead of carom seeds.
  • Put some peanuts and fry it for 3-4 minutes. Peanut taste good in pumpkin chutney.
  • Now add pumpkin pieces and stir.
    Put salt to taste and little sugar. Put little less salt as pumpkin will be cooked and reduced to mashable form.
  • Add 1/4 th teaspoon turmeric powder and stir.
  • Cover it and let it cook on low flame for 5 minutes.
  • After 5 minutes remove the cover and stir the pumpkin (kadu).
  • If required add little water approx 1/4 th cup and mix.
  • Again put the lid and let it cook till pumpkin turns soft and mushy for chutney.
  • Once pumpkin turns soft. Mash it properly.
  • Put more 1-2 tablespoon oil and stir for more 2 minutes.
  • Switch off the flame. Pumpkin Chutney is ready to be served.
Kadu Ki Chutney

Kadu Ki Chutney


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