Cucumber chutney
Yellow Indian cucumber is one of the most relished vegetable in Andhra region, a southern state of India. This vegetable is used extensively in the preparation stews, dals and curries. The chutney made with this veggie finds its place in a menu for any special occasion. To make this chutney always use a hard and raw cucumber. Do not forget to check the cucumber for bitterness, as many tend to be bitter.
Ingredients
Method
- Heat oil in a small pan over medium flame. Fry green chillies for a minute and remove them. Set aside and let them cool.
- In the same pan, add the cucumber pieces and turmeric powder. Saute for half minute over medium heat and remove from pan. The cucumber should still be raw with crunch.
- In the same pan, add coriander and stir for a minute and turn off the heat.
- In a blender, add garlic pods, cumin seeds, fried green chillies, tamarind pulp, coriander and salt. Blend them to a coarse paste.
- Now add the cucumber pieces and just run the blender for a few seconds. The cucumber pieces should just mix with the rest of the ingredients. Adjust the salt to balance the tang if required.
- Heat oil in the same pan over medium heat and add all the ingredients for tempering one by one and transfer to chutney.
- Serve cucumber chutney with hot steaming rice and dollop of ghee.