Cucumber Chutney

This is a quick chutney that goes well with a lot of dishes.

 

Cucumber Chutney

Recipe by Shanta Rao
Servings

10

servings
Prep time

2

hours 
Cooking time

15

minutes

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

Directions

  • 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.