Recipes
Cucumber Chutney Recipe
Prep Time | 10 min |
Cook Time | 5 min |
Servings |
people
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Ingredients
- 1 medium sized cucumber
- 4 green chili slit
- 1/2 tbsp cumin / jeera
- salt to taste
- 2 cloves garlic
- Lemon juice or tamarind extract (to suit your taste, use only if cucumber is not tangy)
- fistful of coriander leaves (chopped)
Tempering
- 1 sprig Curry Leaves
- 1/4 tbsp mustard
- 1/4 tbsp cumin
- 1/2 red chili broken
- 1 clove garlic
- 1/2 tbsp urad dal
- 1/2 tbsp channa dal
- Pinch of Hing
- 1 tbsp Oil
Ingredients
Tempering
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Instructions
- 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 oil for 1 to 2 min.Cool them.
- Grind green chilies, cumin, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Keep the rest of the cucumber pieces aside.
- Add the blended mix with the rest of the cucumber pieces, add salt chopped coriander leaves.
- Heat the same pan with oil, add all the tempering ingredients and fry till the dals turn golden.
- Add this to the dosakaya chutney, check salt and tang. If needed you can add lemon juice or tamarind paste.