Pumpkin and Raisin Chutney Recipe – Authentic Indian Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Pumpkin And Raisin Chutney Recipe – Authentic Indian Tamarind Delight

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet, tangy, and slightly spicy flavors are just…comforting. I first made this pumpkin and raisin chutney years ago, trying to recreate her magic, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of pumpkin, raisins, and tamarind is absolutely divine. You need to try this!

Why You’ll Love This Recipe

This Pumpkin and Raisin Chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to simple rice and dal, a wonderful spread for flatbreads like roti or paratha, and even adds a lovely touch to your Indian thali. Plus, it’s a great way to use up seasonal pumpkin! It’s a flavour bomb that’s both sweet and savoury, and I promise, you’ll be reaching for seconds.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 1 cup peeled, washed, and cubed pumpkin (about 200g)
• ½ tsp mustard seeds
• 1 bay leaf
• 10-12 raisins
• 3-4 whole red chillies
• A pinch of asafoetida (hing)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tbsp tamarind paste
• 1 tbsp crushed jaggery
• 1 tbsp oil
• ½ cup water (120ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

Mustard Seeds: Regional Variations & Quality

Black mustard seeds are traditional, and their pop when heated is key. Look for seeds that are plump and dark – that’s a sign of freshness.

Bay Leaf: Fresh vs. Dried – Which to Use?

Dried bay leaves work perfectly well here. If you happen to have fresh, even better! Just use one fresh leaf for every two dried.

Asafoetida (Hing): Understanding its Flavor Profile & Benefits

Don’t be scared off by the smell of asafoetida! It mellows out beautifully when cooked and adds a unique umami flavour. It’s also known for its digestive properties. You can find it at most Indian grocery stores.

Pumpkin: Choosing the Right Variety for Chutney

I prefer using Indian pumpkin (kashipu halasu) for this recipe, but butternut squash or even kabocha squash work wonderfully too. Avoid pumpkins that are too watery.

Raisins: Types & Their Impact on Texture

Golden raisins add a lovely sweetness, but dark raisins will give a richer, more intense flavour. Use whatever you prefer!

Tamarind Paste: Store-Bought vs. Homemade

Store-bought tamarind paste is convenient, but homemade is always best if you have the time. To make your own, soak tamarind pulp in warm water, then strain it to get a smooth paste.

Jaggery: Alternatives & Flavor Differences

Jaggery adds a beautiful caramel-like sweetness. If you can’t find jaggery, you can substitute with brown sugar or even palm sugar, but the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadhai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds and let them crackle – this usually takes about 30 seconds.
2. Now, add the asafoetida, bay leaf, and whole red chillies. Sauté for just a few seconds until fragrant. Be careful not to burn the asafoetida!
3. Add the cubed pumpkin and raisins. Mix well to coat everything with the oil and spices.
4. Season with salt, turmeric powder, and red chilli powder. Stir well to ensure the pumpkin is evenly coated.
5. Pour in the water and add the tamarind paste. Give it a good stir, then cover the kadhai and let it cook for 5-7 minutes, or until the pumpkin is tender.
6. Once the pumpkin is cooked, gently mash it with the back of a spoon. You don’t want it completely smooth – a little texture is nice.
7. Add the crushed jaggery and mix until it melts completely. Simmer the chutney for another 5-10 minutes, stirring occasionally, until it thickens and turns a beautiful golden-brown colour.

Expert Tips

• Don’t overcrowd the kadhai – this will lower the temperature and steam the pumpkin instead of sautéing it.
• Adjust the amount of red chilli powder to your liking.
• Keep stirring to prevent the chutney from sticking to the bottom of the pan.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chilli powder for a milder chutney. Add an extra chilli or a pinch of cayenne pepper for a spicier kick. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and mild heat.
• Festival Adaptations (Diwali, Onam): This chutney is a wonderful addition to festive meals. During Diwali, my family always makes a big batch to serve with snacks and sweets.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

Serve this Pumpkin and Raisin Chutney warm with fluffy rice, a comforting dal, or warm flatbreads like roti or paratha. It’s also fantastic with idli or dosa for breakfast. Honestly, I sometimes just eat it with a spoon!

Storage Instructions

Let the chutney cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days.

FAQs

What type of pumpkin works best for this chutney?

Indian pumpkin (kashipu halasu) is traditional, but butternut squash or kabocha squash are great substitutes.

Can I use lemon juice instead of tamarind paste?

You can, but the flavour will be quite different. Tamarind paste provides a unique tangy flavour that lemon juice can’t quite replicate. If using lemon juice, start with 1 tablespoon and adjust to taste.

How can I adjust the sweetness of the chutney?

Add more or less jaggery to suit your preference. You can also use a different sweetener like brown sugar or palm sugar.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a unique umami flavour to Indian dishes. You can find it at most Indian grocery stores, usually in powdered form.

How long does this chutney stay fresh?

Stored in an airtight container in the refrigerator, it will stay fresh for up to 4-5 days.

Can this chutney be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.