When I saw this chutney recipe in our Facebook Foodie group, I was attracted mainly because of the veggie. One of my daughters loves cucumber and I tried this recipe by pairing it with very mild flavoured Fresh chick peas Pulav. It was a pair made in heaven, and everyone liked this chutney, not only with the Pulav, but also with rice, Dosa or chapati.
This recipe is by Jayanth Desai one of our Foodie member and all thanks to him for sharing this flavourful chutney of North Karnataka region.
Cucumber – 2 (grated)
Green chillies – 3 to 4
Curry leaves – 2 strings
Turmeric – ½ tea spoon
Oil – 1 table spoon
Hing – ¼ tea spoon
Cumin – 1 tea spoon
Peanuts – 5 tea spoons
Sesame seeds – 2 tea spoons
Tamarind – gooseberry size
Jaggery – small piece
Oil – 1 tea spoon
Mustard – ½ tea spoon
Peanut – 1 tea spoon
-Dry roast sesame seeds until it splutters.
-Dry roast peanuts. Keep aside.
-In the same pan, heat oil, add hing, cumin, curry leaves, green chillies and fry for a minute.
-Add grated cucumber, turmeric and fry until cucumber changes in colour and cooks.
-Cool the mixture.
– Take one mixer jar, add roasted sesame, peanuts and make powder.
-To this, add cooled cucumber mixture, jaggery, tamarind and salt.
– If necessary, add very little water and blend into smooth paste.
-Do seasoning by heating little oil, mustard and peanuts.
-Serve as you wish.
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