Pumpkin Seed Cumin Chutney

Pumpkin Seed Cumin Chutney

This is an Ayurvedic take on a recipe I grew up eating in my mother's kitchen. It is literally a recipe I have eaten almost every day for the past 35 years or so and still love! I use this chutney on buttered or ghee'd toast topped with heirloom tomato slices or locally grown cucumber. 

My mother made it with peanuts, and according to my understanding of Ayurveda, peanuts can encourage fungal growth in the gut, so I have substituted Pumpkin Seeds, which are high in "prana" (Vital Life Force Energy) because they come out of a hollow and empty vegetable. Vegetables with space inside of them are particularly high in prana. Pumpkin seeds are also a great source of good fats and high in protein, making them pack a great punch! 

My mother used to use red chili powder, but since my "Pitta" is so high, I have been told not to use any chili powders. So I use Paprika, which still has a red color, but does not heat the body in the same way and also gives the chutney a nice smoky aromatic flavor.

Chutney literally means Condiment. (So technically ketchup could be considered a chutney! In fact in India they do make tomato chutney which is basically ground up tomato, garlic, onion, and sugar. More on that later...) I use this chutney on almost anything I want to add a savory flavor to. I eat it with a plain dosa with ghee or usually just toast in the morning. This is my morning toast routine! I've kept it for easily the past 30 years! That must mean that it's really really good.


  • Raw Organic Pumpkin Seeds (as many as you want)
  • A handful of Raw Unpasteurized Almonds (available at Farmers Markets)
  • Cumin Seeds
  • Paprika
  • Sea Salt


Lightly toast the pumpkin seeds, almonds, and cumin until light brown. I use a cast iron skillet. Add a pinch of paprika and sea salt to taste. Let it cool for 10 minutes.

Grind in a food processor or Vitamix. Store in a glass jar. Serve on buttered toast.