India, Jan. 9 -- Winter breakfasts often call for side dishes that feel nourishing and filling without adding heaviness. Pumpkin chutney fits naturally into this need, especially when served with idlis or dosas. Made with cooked pumpkin and nuts, this chutney combines seasonal produce and everyday pantry staples for colder mornings.

Pumpkin has been cultivated for thousands of years, with origins traced to Central America before spreading across Asia. In India, pumpkin became a regular part of regional cooking due to its availability, long shelf life, and ability to adapt to both savoury and sweet dishes. South Indian kitchens often used pumpkin in chutneys and curries during the winter months when fresh vegetables were plentiful.

The a...