Pumpkin Seed Chutney

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Pumpkin seed or Pepitas are a great alternative to nuts and make an amazing chutney for Idlis and dosas. This is a quick recipe that can be made in 15 minutes and with very few ingredients. Its Vegan, Gluten-free, nut-free and absolutely delicious!

In a typical South Indian breakfast, the main protein and carb combination like dosa or idli is flavored only with salt. Chutneys or some sort of dips or spice powders are used to add that extra flavor and spice. So, we usually make peanut chutney to go with our breakfast, which gets done in a jiffy and taste delicious when combined with idlis or dosas. This pumpkin seed chutney is a great alternative to nuts, making this chutney absolutely safe to those who are allergic to nuts, but, want the same fantastic flavors of chutney with their dosas and idlis.

What are pumpkin seeds?

Pumpkin Seeds, also know as Pepitas, are edible seeds of pumpkins or other squashes. They have an outer husk which needs to be removed to get to the green colored edible seed. The seeds are rich in nutrients and protein and are an excellent source of potassium, magnesium, manganese and Calcium. They are super rich in antioxidants and good for your health. Best of all, they have a crunchy and nutty taste which goes perfect with salads, smoothie bowls and chocolates. I make 3 ingredient coconut oil chocolates and add pumpkin seeds for an extra crunch.. delicious!

Why use pumpkin seeds in a chutney?

First, they are super nutritious and second, they are a perfect replacement to nuts. Some schools don’t allow nuts, so this chutney with idlis make a great Indian lunchbox. The chutney is nutty, creamy, spicy and D-licious!

What is Pumpkin seed chutney served with and how to store it?

Pumpkin seed chutney tastes wonderful with Idlis or dosas. But, we also like it with upma and Pesarattu. Keep the chutney in an airtight box in the refrigerator. Pumpkin seed chutney is not a shelf stable chutney, make sure you store in the refrigerator.

What ingredients are used to make the Pumpkin seed chutney?

Pumpkin seed chutney is made using very few ingredients and can be customized according to your taste. Keep in mind that the basic chutney recipe changes from region to region and this is my take on it.

• Pumpkin seeds: Obviously! The first ingredient is Pumkin seeds. I like using raw, unsalted pumpkin seeds in my chutney but feel free to use salted or sprouted pumpkin seeds. If you are using roasted pumpkin seeds, skip the frying of pumpkin seeds.
• Green chilies: The spice factor is added by adding the hot Thai green chilies or the small chilies that are super spicy. However, the spice is entirely dependent on your taste, so feel free to add as much or as little spice as you need. I have also used serrano peppers in the past and they work great in this recipe too.
• Tamarind: Tamarind adds that necessary tanginess that’s a must for every chutney. You can use the dried tamarind fruit that is available at store or Amazon or you can use concentrated tamarind paste which makes life so easy.
• Garlic: Fresh garlic adds a fresh perspective to the chutney, add only one clove for awesome flavor.
• Cumin: Cumin seeds are a key ingredient of Indian cooking, they are the super seeds which help with digestive disorders. Adding a teaspoon of cumin seeds makes the chutney aromatic with warm flavors.
• Curry leaves: Curry leaves are aromatic and fresh and are simply amazing. I like adding some in my chutney and as well as in my tadka.. its so flavorful!

The following are optional but are so good, you don’t want to miss it:

• Tempering the Chutney or Tadka: Tempering or Tadka is when spices are infused in hot oil and then added to the dish to enhance the entire dish. It adds fresh aroma and textures to the chutney. We use mustard seeds, cumin seeds, dried red chilies, split urad dal and curry leaves for tempering here. However, this step is entirely optional, you can eat the chutney as is without the tadka.
• Optional ingredient: Roasted Chana Dal or Dhaliya is sometimes added to make the chutney creamy and mild. Its completely optional and if you do add, add only a tablespoon of roasted chana dal.

How to make the chutney?

• Soak a small ball of tamarind in half a cup of water and set it aside. You can microwave the tamarind and water for 1 minute to soften the tamarind.
• Add a tablespoon of oil to a hot pan and add slit green chilies and curry leaves and fry them together for 1 minute. Keep stirring so they don’t burn. Make sure you slit or cut your green chilies, you do not want your chilies popping.
• Add pumpkin seeds and fry them till they are nicely roasted. Skip this step if you using roasted pumpkin seeds.
• Once the pumpkin seeds and chilies are nicely roasted and light brown, turn off the heat and let them cool down.

• Add pumpkin seeds, green chilies, curry leaves, garlic, salt, cumin seeds, tamarind to a blender. Add one cup water and grind into a smooth paste.
• Now, we temper the chutney. In the same pan that you roasted the pumpkin seeds, add a tablespoon of oil and when its hot, add split urad dal, mustard seeds, cumin seeds, curry leaves and dried red chilies.
• Add this hot tadka or tempering to the chutney, mix it once and serve with your favorite breakfast.

Check out Idli and dosa recipes that go perfect with this chutney:

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