Cucumbers In Spicy Coconut Chutney

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 Chutney

Cucumbers In Spicy Coconut Chutney

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 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

  • Seasoning

  • 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.
  • Seasoning
  • 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.

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