recipe counter

Pumpkin Skin Chutney

Pumpkin Skin Chutney is a popular Indian Pickles and Chutneys
Author :
Category :
Course :
Pickles and Chutneys
Cuisine :
Technique :
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


100 or 150 grams- Pumpkin skin, grated

1.5 tsp- Channa dal

1/2 tsp- dhaniya

1/2 tsp- Cumin seeds

2 to 4- Red Chilli

4 tbsp- Coconut

tamarind- little

jaggery-a pinch

hing- a pinch


  1. Roast pumpkin skin with little oil till it becomes tender.
  2. Fry the remaining ingredients with 1 spoon oil till channa dal becomes golden brown.
  3. Grind all ingredients till it becomes a fine paste and add salt to taste.
  4. Serve with rice or chapatti.

Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

know more