Lemon Cucumber Chutney

Lemon Cucumber Chutney

After Dhal I am back with another recipe using Lemon Cucumber. Its very easy and simple to prepare. Lemon Cucumber Chutney. One of the chutney recipes which goes very well with hot rice. I like this chutney because of its tangy taste. The best part is that it doesn’t demand frying of the vegetable. Yes Raw vegetable is added in this chutney.

Lemon Cucumber Chutney

Now without delaying further lets get into the recipe preparation

Ingredients :

Lemon Cucumber : 1

Cucumber Chutney-2

Tamarind : Gooseberry sized (You can adjust according to the sourness of Melon Cucumber)

Methi Seeds : ½ tbsp.

Red Chillies : 6-7

Oil : 1 spoon

Asafoetida : A pinch

Salt : According to Taste

Method:

  • Dice the cucumber into small cubes.

Cucumber Chutney-3

  • Ensure that the cucumber doesn’t taste bitter. Check the taste even at the center of the cucmber because sometimes it tastes good outside and tastes bitter where the seeds concentrate
  • Soak Tamarinid in very little water and extract the pulp
  • Heat one spoon of oil and fry Methi seeds and Red chillies. Switch off the stove and then sprinkle Asafoetida
  • Now grind this along with Tamarind pump, diced cucumber,salt.
  • Make sure the chutney is coarse in consistency otherwise it becomes watery
  • Temper it mustard, cumin seeds and curry leaves

Lemon Cucumber Chutney

  • Serve with hot rice and ghee.
Lemon Cucumber Chutney
Recipe Type: Chutney
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Lemon Cucumber Chutney – Sour lemon Cucumber mixed with roasted spices and ground into a chutney. Lemon Cucumber chutney ideal for rice,idli,dosa
Ingredients
  • Lemon Cucumber : 1
  • Tamarind : Gooseberry sized (You can adjust according to the sourness of Melon Cucumber)
  • Methi Seeds : ½ tbsp.
  • Red Chillies : 6-7
  • Oil : 1 spoon
  • Asafoetida : A pinch
  • Salt : According to Taste
Instructions
  1. • Peel the skin of the cucumber and dice it into small cubes
  2. • Ensure that the cucumber doesn’t taste bitter. Check the taste even at the center of the cucmber because sometimes it tastes good outside and tastes bitter where the seeds concentrate
  3. • Soak Tamarinid in very little water and extract the pulp
  4. • Heat one spoon of oil and fry Methi seeds and Red chillies. Switch off the stove and then sprinkle Asafoetida.
  5. • Now grind this along with Tamarind pump, diced cucumber,salt
  6. • Make sure the chutney is coarse in consistency otherwise it becomes watery
  7. • Temper it mustard, cumin seeds and curry leaves
  8. • Serve with hot rice and ghee.

 

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