Pumpkin pips and peel chutney – taste from waste!

Prep Time
15 minutes
Cook Time
5 minutes
2 servings

My mom always made a yummy spicy chutney with the peel, pips and fibre of the regular yellow pumpkin. It was a treat to mix it with steaming hot rice and gobble up. I had almost forgotten this treasure trove of taste and nutrition from the bygone times. My memory was recently refreshed when I was visiting my sister. I’m sharing the recipe inspired by my sister.

Pumpkin seeds are now touted as superfoods. Next time you buy pumpkin don’t throw away the skin, inner fibre and seeds.

  • Skin, inner fibre, seeds of yellow pumpkin: 1 ½ cups( chopped roughly)
  • Pumpkin: ¼ cup(chopped)
  • Tamarind: 1 tbsp(cleaned )
  • Red chilli: 2 nos
  • Green chilli: 1 no.
  • Chana dal: 1 tbsp
  • Urad dal: 1 tbsp
  • Hing: ¼ Tsp
  • Rock salt: to taste
  • Cold-pressed coconut oil: 2 Tsp
  • Water: for grinding.
  • Dry roast chana dal, urad dal, red chillies until crisp. Set aside to cool.
  • Heat oil, sauté all the other ingredients until the pumpkin skin and pieces soften and are almost cooked.
  • In a mixie jar first pulse the dry roasted ingredients a bit.
  • Add to it the soft sautéed ingredients and grind adding little water to grind it to a chutney consistency.
  • Serve with rice or dosa or idli or chilla.

Eating guide:

  • Food group: Vegetables and lentils.
  • Lentils are rich in fibre and a good source of proteinas well.

  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.

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