Pumpkin Coconut Chutney Recipe

Pumpkin is a plump, nutritious orange colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with coconut milk spreads beautiful aroma. A naturally sweet and mildly spiced twist to coconut chutney.

Nutritional info

ingredients
2 Tbsp(18.0 gm) Pumpkin (Grated)
ingredients
1 Tbsp(3.0 gm) Dry Coconut (Grated)
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2 Tsp(5.0 gm) Bhuna Chana
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2 No.(0.22 gm) Kadi Patta
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1 No.(0.38 gm) Red Chilly
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1 Tsp(4.0 gm) Peanuts
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1/4 Tsp(0.53 gm) Green Chilli (Chopped)
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1/8 Tsp(0.46 gm) Rai
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1/8 Tsp(0.37 gm) Hing
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1/8 Tsp(0.56 gm) Salt
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1/2 Tsp(2.0 ml) Oil
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As Required(20.0 ml) Water
  • For chutney,

  • In a blender, add 2 tbsp grated pumpkin, 1 tbsp grated dry coconut, 2 tsp bhuna chana, 1 tsp peanuts, 1/4th tsp chopped green chilli, 1/8th tsp salt and water.

  • Blend all the ingredients well.

  • Pour in a small bowl and keep aside.

  • For tadka

  • Take a pan and heat 1/2 tsp oil.

  • Add 1/8th tsp rai, 1/8th tsp hing, 2 kadi patta and 1 red chilly.

  • Mix well and pour on the chutney.

  • Serve with snacks.