Crunchy cucumbers in a spicy coconut chutney is a nice combo, with a flavorful seasoning of mustard seeds & dried chili to elevate its taste.
Cucumbers In Spicy Coconut ChutneyCourse: Main CourseCuisine: IndianDifficulty: Medium
1 small sized cucumber
3/4 cup grated coconut
1/2 lemon sized tamarind
4-5 green chilies
Salt to taste
1/4 teaspoon of mustard seeds
1 teaspoon of oil
1 tablespoon of oil
1 dried red chilli
1 leaflet of curry leaves
- Peel & finely chop cucumber. Keep it aside.
- Wash green chilies, wipe them dry & roughly chop them into pieces. Fry them for 2 minutes using a teaspoon of oil in a tempering pan. Fry green chilies, until they change colour slightly.
- (this step helps get rid of the raw taste of green chilies. You can skip this step if you wish but chutney tastes good when green chilies are fried.)
- Once they cool, grind them along with grated coconut, tamarind, mustard seeds, salt into a smooth paste using just as much water as needed to make a paste.
- We need a semi-thick chutney in the end. Do not make it watery.
- Transfer the chutney into a bowl. Add in chopped cucumbers & mix well.
- To season the chutney, heat oil in a tempering pan. Once hot, add in mustard seeds. Once they start spluttering, add in dried red chilli broken into pieces, curry leaves & let them sizzle for few seconds.
- Add this seasoning to the chutney & mix well.
- Serve it as a side for lunch, along with steaming hot rice, along with curd rice or with anything.
- You can make this chutney using dried red chilies or using both green chilies & dried red chilies.
You can peel the cucumber or leave the peel on.