Pumpkin Palate: Cutlet Chronicles & Chutney Charisma

Whether you're looking for a delightful appetizer for your fall gatherings or simply seeking to indulge in the flavors of the season, our pumpkin cutlets with pumpkin coconut chutney recipe will create a symphony of flavors that encapsulate the essence of the season. In this blog, we'll embark on a culinary journey, transforming this humble gourd into delightful cutlets that are crispy on the outside, tender on the inside, and paired with a rich, fragrant pumpkin coconut chutney that elevates the dish to a whole new level. Get ready to immerse yourself in the cozy, comforting flavors of the season, and let's make these pumpkin delicacies a reality in your kitchen.

1. Pumpkin
2. Potato
3. Carrot
4. French beans
5. Onion
6. Garlic
7. Ginger
8. Green chilies
9. Coriander leaves
10. Salt
11. Red chili powder
12. Chaat masala
13. Coconut
14. Cumin seeds
15. Mustard Seeds
16. Dry red chilies
17. All-purpose flour
18. Rice flour
19. Semolina

1. Rinse the pumpkin under cold running water to remove any dirt or debris from the surface. Use a produce brush if needed to scrub away stubborn dirt.
2. Carefully slice the pumpkin in half.
3. Use a large spoon or an ice cream scoop to scoop out the seeds and the stringy pulp
4. Cut it into further smaller pieces.
5. Use a vegetable peeler or a sharp knife to remove the skin from each pumpkin piece.

(I have taken around 500-600 gms of pumpkin for both the cutlet and chutney combined)

1. Now for grating, Choose a grater that has bigger holes or you can use a food processor instead.
2. Start grating the pumpkin pieces in a downward motion. Be cautious when your hands get close to the grater to avoid injury.
3. Collect the pumpkin into a plate or a bowl.

1. Take 3 potatoes
2. Wash and scrub the potatoes thoroughly to remove any dirt
3. Depending on your personal preference, you can choose to peel the potatoes or leave the skin on. I left the skin on
4. Take a pressure cooker and heat it
5. Pour water into the pressure cooker. I have taken about 500-600ml of water
6. Add the potatoes and make sure they are arranged in a single layer and not overcrowded
7. Add 1 teaspoon of salt
8. Securely close the lid of the pressure cooker
9. Let it cook for up to 2-3 whistles. The potatoes should be completely cooked.
10. Turn off the flame

1. Drain the boiled potatoes
2. Peel the skin if they are not peeled.
3. Use a potato masher or a fork to mash the potatoes
4. Use a gentle pressing and twisting motion to break down the potatoes into smaller pieces. Don't keep it too chunky and neither too smooth.
5. Once done, Keep it aside

Finely chop the following veggies

1. 1 small onion
2. 1/2 of a small capsicum
3. 4-5 french beans
4. 1 small carrot
5. 1 green chili
6. 3-4 cloves of garlic
7. 1/2 an inch of ginger

1. Heat oil in a deep pan.
2. Add the chopped garlic, ginger and green chilies
3. Let it cook for a few seconds.
4. Add in the chopped onions
5. Saute the onions for 2-3 mins. Keep mixing it

1. Once the onions are cooked
2. Add in the veggies one by one for at least 1 min
3. Cover and cook for 3-4 mins

1. Add 1 teaspoon of salt or as per taste
2. Add 1/2 teaspoon of red chili powder
3. Add 1/2 teaspoon of chaat masala
4. Mix everything well

1. Add in the grated pumpkin (Save about 150-200 grams of grated pumpkin for the chutney)
2. Mix it with the veggies
3. Cover and cook for 1-2 mins till the pumpkin is cooked

1. Add in the mashed potatoes. Potato acts as a binding agent.
2. Mix it well.

1. Add 2 spoons of all-purpose flour and 2 spoons of rice flour.
2. Mix everything well.

1. Add some chopped coriander leaves. It gives a great flavor. Mix well
2. The consistency should be dough-like
3. Turn off the flame

1. Cool the mixture.
2. Once cooled make small balls
3. Flatten it a bit and give it any shape you like. I have given a roundish shape to my cutlet.

Refer the video.

1. Take a plate of semolina
2. Cover the cutlet with the semolina on every side. Semolina will make the cutlets crispy. If you don't have semolina You can use breadcrumbs.
3. Now the cutlets are ready to be fried

1. Heat oil in a deep pan
2. Once the oil is completely hot, add the cutlets one by one.
3. Let it fry for 1-2 mins
4. Flip it and let it cook for another 1-2 mins
5. Fry it till it's golden and crispy

You can either shallow fry or deep fry the cutlets, I have deep-fried them.

Collect the following ingredients

1. 2 dried red chilies
2. 1 green chili
3. 2-3 cloves of garlic
4. 1/2 teaspoon cumin seeds
5. 1/2 teaspoon mustard seeds
6. 1/8 cup of chopped coconut.
7. Oil
8. Salt

1. Heat pan
2. Add 1 spoon of oil
3. Add cumin and mustard seeds
4. Let it sputter
5. Add in the Garlic, dried red chilies and green chilies
6. Saute it for a few seconds.

1. Add in the chopped coconut
2. Cook it for a few seconds.
3. Add the 1 cup of grated pumpkin we saved from before.
4. Add salt as per taste
5. Cover and cook for 3-4 mins till the pumpkin is soft and cooked
6. Turn off the flame

1. Let the mixture cool
2. Once it is cooled, put the mixture in a grinder.
3. Add 1/3 cup of water and make a fine paste.
4. It should be a thick paste having the consistency of a dip.
5. Add more water if required to achieve the consistency.

Our Pumpkin cutlet and pumpkin coconut chutney are absolutely ready! Dig in and enjoy.

These crispy cutlets and rich chutney celebrate the pumpkin's versatility. Whether shared with loved ones or enjoyed at home, this dish captures the cozy flavors of the season.

I promise you are going to enjoy so much while eating this. Super easy to make and Super yummy.

Do try making this and let me know how it goes.

Also please follow me on Instagram @thelockdowncheff.

Thank you for reading!