This is a quick chutney that goes well with a lot of dishes.
Cucumber Chutney
Ingredients
- Cucumber : 1
- Green chillies : 2
- Red chillies : 2
- Tamarind paste : 1 teaspoon
- Asafoetida (Hing) : a pinch
- Fresh grated coconut : ¼ cup
- Moong Dal (Hesaru bele) : 1 tablespoon
- Curry Leaves : 5 – 8 leaves
- Turmeric (Haldi, Arshna) : ½ teaspoon
- Urad Dal (Uddin bele) : 1 tablespoon
- Mustard seeds (Rai, Sasve) : 1 teaspoon
- Vegetable Oil : 2 tablespoons
Instructions
- Soak the moong dal for 2 hours.
- Grind the moong dal, green chillies, red chillies and tamarind together. Add cucumber and grind some more.
- In a pan, heat 2 tablespoons of oil. Add mustard. After the mustard pops, add asafoetida, urad dal, turmeric and curry leaves. Cook until the dal is golden brown.
- Add this seasoning to the chutney and stir well.