Published: by Absolutely Recipes, in the recipes category.

Cucumber Chutney Recipe.

Ingredients:

1 Cucumber (dosakaya - medium sized )
4 green chili slit (use as desired)
1/2 tsp cumin seeds (jeera)
1/2 tsp salt (adjust to taste)
1 to 2 garlic cloves
1 to 2 tbsps lemon juice or tamarind extract (use as needed)
2 tbsps coriander leaves (cilantro, chopped finely)
tempering dosakaya pachadi
1 sprig curry leaves
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 dried red chili broken
1 garlic clove crushed
1/2 tsp urad dal optional, skinned black gram
1/2 tsp channa dal optional, bengal gram
1 pinch asafoetida (hing)
1 tbsp oil
optional ingredients (refer notes)
1/2 tbsp chana dal (bengal gram)
1/2 tbsp urad dal (skinned black lentils)

Recipe Instructions:

For cucumber chutney
wash cucumber and peel off the skin.
Cut it to 2 large pieces.
Remove the seeds and discard.
Check if the cucumber is bitter.
Fry green chilies in 1 tsp oil for 1 to 2 min.
Cool them.
If using chana dal and urad dal, fry them too until golden & aromatic in the same pan.
Cool completely.
Add green chilies, dal, cumin, salt and garlic to a grinder jar and make a fine powder.
Making dosakaya pachadi
then add 2 tbsp of the chopped cucumber pieces and tamarind paste to the same grinder jar.
Grind them to a fine chutney.
Add the blended mix with the rest of the cucumber pieces.
Then add salt and chopped coriander leaves.
Mix well.
Heat the same pan with the remaining oil.
Add mustard seeds, cumin seeds and red chili.
When the seeds pop, add chana dal and urad dal.
Fry till the dals turn golden.
Next add the curry leaves and hing.
Pour this to the dosakaya chutney, check salt and spice.
If needed you can add lemon juice or more tamarind paste.
Serve cucumber chutney as a side with rice, roti or dosa.

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