Butternut squash Chutney

Butternut squash chutney, Poosanikkai thuvayal


  • Butternut Squash – 1 cup
  • Peanut – 1/4 cup
  • Chana dal(Kadalai paruppu)  – 1 tspn
  • Garlic – 1 clove
  • Red chili – 3 to 4
  • Curry leaves -1 sprig
  • Hing – 3 to 4 pinches
  • Tamarind – small gooseberry size
  • Salt – to taste
  • Oil – 3 to 4 tspn

For tampering:

  • Mustard seeds and Urad dal – 1/2 tspn
  • Curry leaves – few


  1. Scrape the outer skin of Butternut squash and cut them into small cubes.
  2. Heat a tspn of Oil in a pan, add Red chili and Garlic. Once the chili turns into crispy, add Peanuts and Chana dal. Fry till they are light brown.
  3. Add Hing and Curry leaves, then remove from pan.
  4. Heat a tspn of Oil in the same pan, add Butternut squash cubes and fry till they are light brown. Then remove from heat.
  5. Once all these ingredients cool completely, grind them with Tamarind and Salt by adding water. 
  6. For tampering: Heat Oil in a pan. Add Mustard seeds and Urad dal, Once it starts spluttering add Curry leaves and pour this mix to the chutney.

Goes well with: Idly, Dosa

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