Cooked squashes don't keep as well as other cooked vegetables; and for whatever reason pumpkin is especially susceptible to bacteria. I'd stay on the conservative side of the three day rule: Maximimum of three days at home, two for commercial, and two for any of the "four verys" (very old,very young, very sick, very sensitive digestion).
When you ask about tartar sauce, you're asking about mayonnaise. If you made your sauce with commercial sauce, and refrigerated immediately -- three days. If the sauce was made with homemade mayonnaise and refrigerated immediately, two days. If the sauce sat at room temperature for more than a couple of hours, it should be discarded.
"Chimmi churri" can mean a lot of things. If you mean Argentine style chimichurri (a salsa verde of oil, chopped herbs, chopped onion and/or shallot and/or garlic, salt, pepper, vinegar and/or citrus), it will keep safely for a long time. Discard when the herbs or aromatics start looking ugly, they'll look bad before they go bad. If you mean the Nicaraguan meat dish, three days if handled properly. If you mean the Indian picant sauce -- popular in the Indian diaspora -- depends what's in it. Probably three days if you use tomato, and more like a week if you don't. Etc.