Best 6 Pumpkin Chutney Recipes

PUMPKIN CHUTNEY

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.

SPICED PUMPKIN CHUTNEY

Steps:

• Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
• Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
• While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

DOSAS WITH MUSTARD GREENS AND PUMPKIN-SEED CHUTNEY

Steps:

• Make the batter: Rinse the rice and urad dal in cold water, then drain and transfer to a large bowl or container. Add fenugreek and cover with cold, filtered water by 2 inches. Let soak at room temperature for 6 hours or overnight.
• Drain the mixture, then transfer to a powerful blender, food processor or wet/dry grinder. Add 1 cup filtered water and blend until you get a smooth and runny batter. Depending on the power of your machine, this could take several minutes.
• Whisk in rice flour, ragi or millet flour, sugar and salt. The mixture should resemble thin pancake batter.
• Transfer batter to a large bowl, cover with a kitchen towel, and let sit at room temperature for 8 to 24 hours to ferment - the colder the room is, the longer it will take to ferment. You'll know it's ready when the batter has puffed up and bubbles have formed all over the surface. If not using immediately, cover and keep refrigerated for up to 1 week.
• Meanwhile, make the chutney: In a blender or spice grinder, coarsely grind 2/3 cup of the pumpkin seeds and set aside.
• In a large skillet, heat the 1/2 cup coconut oil over medium heat. Stir in mustard seeds and curry leaves and cook, stirring, until fragrant, about 1 minute. Stir in onions and grated coconut and cook until translucent, 10 to 15 minutes. If necessary, reduce heat to low to prevent browning. Stir in ginger and cayenne and cook another 30 seconds until fragrant. Stir in coconut water, ground and whole pumpkin seeds, and salt to taste; scrape into a serving dish. (Chutney can be made up to 5 days ahead and stored in the refrigerator.)
• When ready to make dosas, remove batter from fridge and let come to room temperature. (Do not try to make dosas from cold batter.)
• Meanwhile, cook the greens: In a large skillet, heat coconut oil over medium heat until almost smoking, then stir in coriander and cook, stirring, for 30 seconds. Stir in greens and salt, and continue to cook until just wilted, 2 to 3 minutes. Remove from heat and cover to keep warm.
• To make the dosas, heat a 10-inch or larger cast-iron or nonstick skillet or griddle over medium heat (no higher) and brush very lightly with coconut oil. Don't use too much oil or the dosas will move around, and will not cook properly. Using a 1/4 cup measure or ladle, pour batter in the middle of the griddle. Let it set for about 2 seconds, then quickly spread outward in a circular motion using the bottom of the ladle or measuring cup. You're looking for a circle approximately 8 to 9 inches in diameter.
• Drizzle a little coconut oil on top of the dosa. Leave dosa batter to cook until browned on the bottom and dry at the edges and on top, about 2 minutes. Use a spatula to carefully loosen all sides of the dosa and transfer to a plate.
• Spread a layer of pumpkin-seed chutney over the dosa then top with greens. Fold in half or gently roll up, and serve immediately. Repeat with more batter, chutney and greens.

PUMPKIN CHUTNEY

Steps:

• Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
• Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
• Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
• Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• Saute for 1 minute and then cover.
• After 5 minutes, uncover, stir, and cover.
• And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• Don't add water unless it is too thick; add upto 1 tablespoon water if required.
• Serve with rice, bread, chappatis, you name it!

PUMPKIN-GINGER CHUTNEY

Steps:

• Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
• Remove the cinnamon stick.
• Put in clean hot jars, seal and label when cold.
• Keep in cool dark place, once opened keep in the fridge.