Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium sized yellow cucumber peeled and cut into small pieces
  • 1 tsp oil
  • 10 green chillies
  • ½ cup coriander chopped
  • 1 Tbsp tamarind pulp
  • 1 tsp cumin seeds
  • 2 garlic pods
  • ¼ tsp turmeric powder
  • Salt to taste
  • For the tempering:
  • 1 Tbsp oil
  • 1 tsp split black gram
  • ½ tsp mustard seeds
  • A generous pinch of asafetida
  • A sprig of curry leaves

Method
 

  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.