- Advertisement -
Recipe for Mangalore Cucumber Chutney
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
- Mangalore cucumber big sized- Half
- Green chillies- 3 nos.
- Tamarind- Lemon sized
- Salt- 1.5 tsp
- Asafoetida- Chick pea sized
- Turmeric powder- 1/4 tsp
- Cooking oil- 2 tsp
- Mustard seeds- 1 tsp
- Split black gram lentil- 1/2 tsp
- Broken red chilly- 1 no.
- Curry leaves- few
Wash Mangalore cucumber under running water and peel off the skin. Chop it into medium sized cubes scooping out the seeds.
Transfer the chopped Mangalore cucumber cubes in to mixer jar along with green chillies, tamarind, salt, turmeric powder and asafoetida. Grind all of them together in to fine paste.
Heat a wok adding cooking oil, mustard seeds, split black gram lentil, broken red chilly and curry leaves. When mustard seeds splutter and black gram lentil turns brown, pour the ground paste. Saute for about 2 to 3 minutes. When the mixture thickens a little, switch off the flame.
A perfect side dish with rice or dosa is ready. Hot and spicy Mangalore cucumber side dish will awaken your taste buds for sure.
Do not add water while grinding the Mangalore cucumber with spices. Mangalore cucumber oozes out water which is enough for grinding.
The chutney lasts for 3 to 4 days if refrigerated.