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PUMPKIN SEEDS PUDINA CORIANDER CHUTNEY

Fresh Pumpkin Seeds Pudina Coriander Chutney Recipe

This Pumpkin Seeds Pudina Coriander Chutney is a vibrant and healthy condiment bursting with fresh mint, coriander, and nutritious pumpkin seeds. Perfect as a side for dosa, idli, or rice, it combines tangy, earthy, and nutty flavors with a hint of spice. Rich in antioxidants and healthy fats, this chutney aids digestion and boosts immunity while adding a refreshing twist to your meals. Easy to prepare and delicious!


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Fresh and tangy pumpkin seeds pudina coriander chutney with a perfect blend of mint, coriander, and healthy seeds for a flavorful side dish.¯

Tips & Tricks for Perfect Pumpkin Seeds Pudina Coriander Chutney

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For the best chutney, use fresh pudina and coriander leaves for vibrant flavor and color. Lightly roast pumpkin seeds to enhance their nuttiness without bitterness. Adjust green chili to control heat, removing seeds for milder taste. Add lemon juice just before serving to maintain freshness. Grind to your preferred texture—smooth or chunky. Store in an airtight container in the fridge and consume within 2–3 days for optimal taste.

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    Step-by-Step Recipe :  Pumpkin Seeds Pudina Coriander Chutney

INGREDIENTS

1/4 cup pumpkin seeds

10 g pudina (mint) leaves

4 pieces of garlic

3 big tomatoes, chopped

30 g coriander leaves

1/2 tsp amchoor (mango) powder

3 tablespoons oil (divided)

1 teaspoon mustard seeds

1 teaspoon jeera (cumin) seeds

1/2 tsp urad dal (black gram)

10 curry leaves

1 red chilli

Hing (asafoetida), a pinch

2 pinches of turmeric powder

Water as required

Salt to taste

​Nutritious pumpkin seeds, mint, and coriander chutney with a fresh, spicy taste — perfect accompaniment for dosa, idli, and snacks.

PREPARATION STEPS

​Fry Pumpkin Seeds

Dry roast the pumpkin seeds in a pan until they are golden brown. Remove and keep aside.


Prepare the Tomato Mixture

In the same pan, add 1 tablespoon of oil.

Add green chilli and garlic, and sauté for a minute.

Add chopped tomatoes and fry until they become soft.

Add turmeric powder, pudina leaves, and coriander leaves. Sprinkle some salt and mix well.

Turn off the heat and let the mixture cool.


Grind Ingredients

In a mixer grinder, add the roasted pumpkin seeds and amchoor powder. Grind into a smooth powder.

Add the cooled tomato mixture to the grinder and grind coarsely. Set aside.


Prepare the Tempering

In a pan, heat the remaining 2 tablespoons of oil.

Add mustard seeds and let them splutter.

Add jeera, urad dal, curry leaves, red chilli, and hing. Fry until aromatic and the dal turns golden brown.


Combine

Pour the tempering over the ground chutney mixture.

Mix well and adjust the salt as needed.


Serving

This pumpkin seed chutney can be served with rice, dosa, or idli. Enjoy!



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