Peel off the pumpkin using sharp knife and scoop out all the seeds. Chop the rind in to medium sized chunks.

Heat a cooking pan or wok with a tea spoon of oil, red chillies and split black gram lentils. Roast them together on medium heat till the lentils turn little brown and transfer the roasted ingredients to a plate.

Put the chopped pumpkin pieces and tamarind to the same cooking pan and cook them till soft adding a cup of water. Once done let them cool down.

In a mixer jar add roasted ingredients from step1, cooked pumpkin pieces, grated coconut, salt and coriander leaves. Grind them together to a coarse paste and transfet the chutney to a serving bowl.

Sweet pumbkin chutney is delcious with dosa, idli and steamed rice.

Adding coriander leaves to the chutney gives unique flavor. Do not skip it.

If spiciness of red chillies is not enough, then you can add green chillies too as per your preference.

Tamarind gets soft and eases grinding when you add it to cooking pumpkin pieces.