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. It can be enjoyed with South Indian breakfast dishes like idli, dosa, and hot steamed rice, especially when mixed with ghee.
Pumpkin seeds - also called pepitas are nutrient powerhouses. They are rich in magnesium, zinc, protein, iron, and more. I am constantly looking for ways to include seeds in my diet.
I usually add them to my daily meals - as a topping in paneer salad, soups like creamy asparagus soup, butternut squash soup, smoothies, or simply I enjoy air fryer pumpkin seeds as a snack. Today I am sharing Pumpkin seed chutney powder.
I make it similar to my Mom's peanut chutney powder, and it is so easy and delicious. Ready in less than 10 minutes. It's perfect to pack for kids school lunch boxes since it's completely nut-free. Perfect to pair with idli, dosa, upma, or steamed rice.
Jump to:
Ingredients
- Pumpkin Seeds: Use good-quality raw pumpkin seeds. I used the organic sprouted pumpkin seeds.
- Red Chili Powder: I used Bydagi red chili powder, which gives a good red color and is less spicy. You may also use Kashmiri chili powder instead.
- Curry Leaves: Gives a very good aroma and is good for health, so dont skip it.
- Tamarind: It is used to add a tangy flavor. You may also use amchur powder (dry mango powder) instead.
- Seasonings: salt, jaggery, cumin seeds, asafoetida (optional).
How to Make Pumpkin Seeds Chuntey Powder
Heat a pan or kadhai and dry roast ½ cup of raw pumpkin seeds on a 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.
In the same pan, add 2 stalks of curry leaves and dry roast on medium-low flame until they turn dry and crispy. Add ½ teaspoon jeera seeds, 2 cloves of garlic, and 1 small piece of tamarind, and sauté for another 30 seconds. Turn off the gas. Cool completely.
Add all the roasted ingredients into a mixer jar along with salt to taste, red chili powder, ½ teaspoon jaggery, and 1 big pinch of 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.
Store it in an airtight container. Serve it with rice, dosa, idli, roti, or chapati.
How to Serve Pumpkin Seeds Chuntey Podi
Serve this chutney pudi with piping hot Instant pot steamed sona masoori rice and homemade ghee, chapati, set dosa, idli, or rava upma. Also tastes great when mixed with oil or curd.
Variations
- Spicy: You can add more chili powder to make it spicy.
- You can also dry roast 1 tablespoon of flax seeds and add them while blending the powder to make it rich in Omega-3.
- To boost protein, you may also add 2 tablespoons of roasted peanuts while making the powder.
- You can also add sunflower seeds and sesame seeds. The recipe is adaptable.
Storage Instructions
You can store the chutney podi for 2 weeks at room temperature and up to 2 months in the refrigerator.
More Dry Chutney Powder Recipes
Pumpkin Seeds Chutney Powder
Ingredients
- ½ 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)
- ½ teaspoon cumin seeds
- 2-3 stalks curry leaves
- 2 garlic cloves
- 1 small piece tamarind
- ½ teaspoon jaggery (optional but recommended)
- 1 big pinch of asafoetida (optional)
- salt to taste
Instructions
- 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.
- 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.
- 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.
- Store it in an airtight container. Serve it with rice, dosa, idli, roti or chapathi.
Video
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anonymous
very delicious
Bhavana Patil
Thank you so much, i am glad you liked it.
Ramesh G.
Excellent.
Bhavana Patil
Thank you so much