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Red Pumpkin Chutney

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Adjust Servings:
1/4 kg red pumpkin – peeled and cut into small cubes
2 tomatoes – chopped
1 tbsp mustard oil
2 tbsp tamarind (imli) pulp
1/2 tsp mustard seeds (rai)
2 big onions – chopped
8 red chilies
salt to taste
1/2 cup water

Nutritional information

29 kcal
5.2 g
0.4 g
0.8 g
2 g
0 g

Red Pumpkin Chutney

  • Veg
  • 25 mins
  • Serves 3
  • Easy


How to make Red Pumpkin Chutney

  • In a pressure cooker, combine the red pumpkin along with water and cook for 2
  • Open the lid once the steam escapes and let the cooked vegetable cool down to room temperature.
  • Heat oil in a pan. Add mustard seeds and red chili and sauté on a medium flame.
  • Transfer the vegetable from the cooker to the pan. Mix well and cook it for five minutes, still keeping the flame on medium.
  • Add onions and a little tamarind pulp to the pan and sauté.
  • Add in the tomatoes and sauté again.
  • Sprinkle the salt and add rest of the tamarind pulp. Mix well till all blends together.
  • Cool the mixture and then blend. The spicy red pumpkin chutney is ready to be served.
  • Use as required. Store the remaining in an airtight container and refrigerate.

While all of us love watching pumpkin chariots in fairy tale movies like Cinderella and admire the pumpkin decoration during Halloweens, not many are fond of eating it as a vegetable. No doubt in saying that most of the mothers struggle too hard to feed this healthy and nutrient-rich super food to their kids. Here is a trick to try at those kids. Try serving this side dish and they will eat it happily without even knowing what it is made up of.


  • Pumpkins are technically a fruit, but usually considered as a vegetable widely.
  • Every single part of a pumpkin is edible, be it its skin, leaves, flowers, seeds or even the stem.
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