Instructions

1. Heat oil in a small pan over medium flame. Fry green chillies for a minute and remove them. Set aside and let them cool.
2. 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.
3. In the same pan, add coriander and stir for a minute and turn off the heat.
4. In a blender, add garlic pods, cumin seeds, fried green chillies, tamarind pulp, coriander and salt. Blend them to a coarse paste.
5. 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.
6. Heat oil in the same pan over medium heat and add all the ingredients for tempering one by one and transfer to chutney.
7. Serve cucumber chutney with hot steaming rice and dollop of ghee.