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.
Simple chutney recipes | Chutney for idly dosa | South-Indian breakfast chutney | Parangikai recipe | Pumpkin Recipe | Pumpkin dip | Arasanikai chutney | Kaddu chutney | Gummadikaya chutney | Mathanga Chutney |Spicy chutney with pumpkins | Side-dish recipe | No Onion No Garlic chutney recipe | How to make parangikai chutney
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.
Parangikai Chutney | Pumpkin Chutney | Vegan Dip
- Indian style mixie or a blender
- 200 grams yellow pumpkin/Parangikaai chopped into cubes
- 1 medium sized tomato
- 1 inch piece of ginger
- 1 teaspoon coriander seeds
- grape sized tamarind optional
- 4 red chilies
- 3 tablespoon freshly grated coconut
- ¼ teaspoon of hing/asafoetida
- few curry leaves
- salt to taste
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 red chili broken
- 2-3 curry leaves
- Wash and roughly chop the tomatoes. Wash, peel and chop the ginger. Peel the hard skin of the pumpkin and chop it roughly. The measurement above, is after peeling the skin.
- In a pan, heat 1 teaspoon oil, when it is hot curry leaves, chopped ginger, hing and red chilies and sauté for a minute.
- Next add the tomatoes and chopped pumpkin, add coconut, coriander seeds and ½ cup of water. Cover and cook until the pumpkin becomes soft. This will take around 8-10 minutes.
- Once done, take it off the stove, let it cool. Take all the veggies along with salt and tamarind tin a blender jar and grind until smooth. No need to add water, as the water in the veggies is enough to process it smooth
- Alternatively, I add ½ cup water to the pan, blend it using my stick blender. The stick blender can blend hot liquids smooth directly in the pan. Helps to get the job done quickly in the morning rush.
Let's add Tadka
- Transfer the chutney to a serving bowl. Now heat oil given under tempering, splutter mustard seeds, add red chili and curry leaves. finally add urad dal, let it turn golden brown, pour the sizzling tadka over the chutney and serve it along with idly/dosa.
- The chutney can refrigerated for a day. The chutney stays good when packed in school lunch or breakfast box.
- If serving the chutney from the fridge, i would suggest removing it at least an hour before serving, let it come to room temperature, and serve.
- I wouldn't recommend storing the chutney for more than a day. Freezing the chutney in individual portions should work, but i haven't personally tried it.
- This is an old recipe from 2018, edited for better content and SEO.
- you can also add a handful of coriander stalks while grinding the chutney, it will give a nice aroma and flavor to the chutney.
- You can also include onions in the above recipe. Saute it first and then continue to with tomatoes and pumpkin.
- Its been 2-3 years now we have stopped the use of onion and garlic in our regular cooking and trust me this chutney tastes the same with or without onions.
Looking for more recipes with Pumpkin
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.