Food Vegetarian Cooking

Vegan Pumpkin Chutney

Add a spicy twist to your favorite fall ingredient with this plant-based pumpkin recipe.


It’s October, and officially time to carve pumpkins!

October is one of my favorite months because this is when the cooler temps start to creep in, and the fall foods emerge in our grocery stores. I love this change in weather and seasonal fare.

If you’re seeing the giant pumpkins stocked in your local stores but are hesitant to bring one home because you don’t know what to do with that much pumpkin in your fridge after carving out your jack-o’-lantern, I’ve got a unique recipe for you!

Personally, I’ve never been much into pumpkin pie or pumpkin spice lattes, and I don’t bake much so I’ve never attempted making pumpkin loaf or muffins. However, I do know my Indian spices, so one year, I used the pumpkin guts from a carved jack-o’-lantern to make a chutney, as suggested by my grandmother.

This recipe, inspired by my grandmother,  is great for fall, and is a unique one to bring to the table while everyone else is making the usual soups, breads, and pies with their leftover pumpkin pulp. Serve this as a side dish with some crackers or spread on a sandwich.

Here’s how to add an Eastern twist to this fall favorite.

Spiced Pumpkin Chutney


  • 1 medium-sized pumpkin
  • 3-4 red chilies
  • 1/4 tsp asafoetida
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3-4 curry leaves
  • 2 tbsp oil
  • Salt to taste


  1. Scrape out the soft, fibrous pulp/insides of the pumpkin.
  2. Extricate pumpkin seeds from the pulp.
  3. Lightly fry the pulp of the pumpkin in a pan over low-medium heat for 10-15 minutes in 1 tbsp oil. Set aside when finished.
  4. In a separate saucepan over medium heat, make the tempered seasoning: Heat 1 tbsp oil. Then, add mustard and cumin seeds. When the seeds start to crackle, turn heat lower and add curry leaves, asafeotida and red chilies until cumin, curry leaves and red chilies change color (but before the mixture starts to smoke or burn). Turn off heat and remove saucepan from heat.
  5. In a blender, pour the lightly fried pulp and 3/4 of the seasoning mix.  Blend together and add any salt to taste.
  6. Pour the mixture into a dish and garnish with the remaining 1/4 of the seasoning on top.

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