Pumpkin Seeds Chutney Powder recipe is a delicious and nutritious condiment made with raw pumpkin seeds, red chili powder, garlic, curry leaves, tamarind, jaggery and salt.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: 10 minutes
  • Total time: 10 minutes
  • Yield: 1 cup
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1/2 cup raw pumpkin seeds ((I used Costco organic pumpkin seeds))
  • 1.5-2 teaspoons red chili powder ((Bydagi or Kashmiri) (adjust as per your spice level))
  • 1/2 teaspoon cumin seeds
  • 2-3 stalks curry leaves
  • 2 garlic cloves
  • 1 small piece tamarind
  • 1/2 teaspoon jaggery ((optional but recommended))
  • 1 big pinch of asafoetida ((optional))
  • salt (to taste)

Method

  1. Heat a pan or kadhai and dry roast the raw pumpkin seeds on low flame until they get roasted well and light brown spots appear on them. Transfer it to another plate. Cool completely. You can also roast the pumpkin seeds in the air fryer. Do not burn the seeds.
  2. In the same pan add curry leaves and dry roast on medium-low flame until they turn dry and crispy. Add jeera seeds, garlic and tamarind, sauté for another 30 seconds. Turn off the gas. Cool completely.
  3. Add all the roasted ingredients into a mixer jar along with salt, red chili powder, jaggery and asafoetida. Dry grind in the pulse mode to make a smooth or coarse powder (according to your preference). Transfer it back to the plate, and mix it well.
  4. Store it in an airtight container. Serve it with rice, dosa, idli, roti or chapathi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.