Pumpkin Chutney 金瓜泥咖哩酱

The vegan recipe for Pumpkin Chutney:

servings – 4


  • 500 g pumpkin (peel, cut into chunks and steam until soft)
  • 1 tbsp vegetable oil
  • 1 cup water


  • 1/2 tbsp curry powder
  • 1/2 tsp ginger powder
  • 1 tsp salt


  1. Place the steamed pumpkin and water in the blender; pulse until smooth.
  2. Heat the vegetable oil over low heat and fry the curry powder until fragrant.
  3. Place the pumpkin puree, fried curry powder, ginger powder and salt into a pot.
  4. Constantly stir along the cooking process and bring to a boil.
  5. Serve and enjoy!