Andhra style cucumber chutney

Feb 04, 2021
By Mary Anthony
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CUCUMBER CHUTNEY FOR RICE AND ROTIS

KUSUM UMASHANKAR

This is a healthy and flavorful chutney from the region of Mangalore, Karnataka. This cucumber/southekkai chutney is tasty mixed with rice, with chapathi or dosa. A cooling cucumber relish made with a paste of black mustard seeds and white sesame seeds.

Finely chopped cucumbers and the ground sesame gave it an interesting texture – creamy and nutty, but studded with bites of pale green.

Cucumber is one of the best low calorie vegetables good for weight watchers. They are low in sodium content and zero cholesterol. Being 96% water, cucumbers are great for keeping you hydrated and are know to have diuretic properties thus help in improving the kidney and bladder diseases. Eating yellow cucumbers regularly in summer months prevents dehydration. There is a high content of vitamins A, B6 and C present in the flesh of the cucumber. In addition to that it is known to have a high concentration of minerals such as calcium, potassium, magnesium and silica.

Sesame Seed (Til) is prized in Ayurveda for its ability to generate heat and energy in the body and its beauty and hair benefits, sesame seeds are loaded with nutrition that makes it a must-have in your winter diet.

INGREDIENTS

Cucumber 1/4kg
White til /sesame seeds – 1/4 cup
Mustard seeds – 1/4 teaspoon for grinding
Green chillies – 3 or 4 or as per taste
Haldi / turmeric – a generous pinch
Salt as per taste
Sugar /jaggery – 1 OR 2 tsp
Tamarind – 1 tiny piece
FOR TADKA
Urad daal – 1/2 teaspoon
Mustard – 1/2 teaspoon
Generous pinch of heeng/asafoetida
Oil – 1 teaspoon

METHOD

Peel and cut cucumber into small pieces
Dry roast til and mustard seeds on slow flame till light colour change
Let it cool down completely
In a mixer jar add roasted til, green chillies and dry grind once
Now add half the amount of cut cucumber, tamarind ,sugar, salt and haldi, now grind well, no need to add water as cucumber has enough water to grind.

Take out in a bowl and add remaining pieces of cucumber and mix well/

Heat oil and add urad daal, mustard and heeng, let it crackle and add to chutney, serve fresh
It can also be served as dip. In that case don’t add tadka
Haldi should be very less, it should be of light yellow colour, salt and tamarind as per taste, I add less tamarind
I recommend grind the chutney, put tadka and keep in fridge, add pieces of cucumber to chutney just before eating for good crunch
Serve with roti or rice or dosa

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