Parangikai chutney, a south-indian style chutney made with red pumpkins. A midly spicy dip with a hint of tanginess and creaminess from the coconut. An brilliant chutney to pair with south-indian breakfast dishes.

South-Indian Breakfast Chutney

A south-indian breakfast is incomplete without an array of chutney aka condiments. The usual condiment is the Idly podi, famously known as the Gun powder and a must on the condiment table.

Though we have so many varieties of chutneys, it is only some which gets repeated at home, mainly because the preps are simple and people at home are used to that taste, so we don't expect any tantrums at the table. Check this 3-nuts chutney if you are looking for an nutty creamy side for your breakfast.

I too was in a chutney routine peanut chutney, Carrot-coconut chutney, coconut chutney, tomato chutney, these were in a repeat mode for many weeks. But now, both my kids are grownup and ready for experiments and they love the chutney varieties i make with veggies at home, like this amla | Indian gooseberry chutney and capsicum chutney

Pumpkin Chutney | Parangikai Chutney

Red pumpkins in India are known by various names Kaddu, Lal bhopla, Mathanga, Gummadikaya, sivapu poosanikai. This big, bright, colorful vegetable is one of the cheapest source of beta-carotene. Unlike the western world's squash, these Indian red pumpkins are available throughout the year.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. It boosts your immune system, protect your eyesight and promote heart and skin health.
What’s more, its low calorie content makes it a weight-loss-friendly food.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes.

Today's pumpkin chutney with coconut is one of the favorites at home. A perfect chutney that gets done in minutes and easy to make during the morning rush. A great way to make kids enjoy pumpkin, if they like them only as a Halloween decoration😁.

Ingredients to make Chutney with Pumpkin

Main Ingredients : Red pumpkin, tomato and red chilies are the main ingredients in this mathanga chutney.
Add-ons : Fresh coconut and tamarind along with fresh ginger adds a lot of zing to this colorful zesty Gummadikaya chutney.
Tempering : Regular indian tempering, with mustard seeds, hing, curry leaves and red chilies adds a feast to the eyes and to the palate.

Stepwise Instructions to make Mathanga chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Peel and chop pumpkin and keep it ready. In a pan, add a teaspoon of oil, when hot throw in the hing, curry leaves, red chilies , chopped ginger and tomatoes. Sauté them for a minute.
To this now add chopped pumpkin cubes, sauté for minute. To this now add coconut and ½ cup water. Cover and cook until the pumpkin becomes soft. Takes 8-10 minutes.
Once done, take it off the stove and let it cool down completely. Take it in a mixer jar, add salt and a grape-sized tamarind and blend it smooth. I add ½ cup water and use my handheld blender to blend this to smooth.
Heat a tadka pan with oil, add a sizzling tempering of mustard seeds, curry leaves and broken chilies and pour the tadka over the chutney.
Adding tempering is totally optional, i never do when i packing it in school lunchbox. I add tadka when i m serving it for a get together with friends and family.

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