Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)

Name: Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber Peel removed); 4 tbsp Coconut (4 tablespoon Fresh coconut grated); 2 pieces Dried Red Chili (2 Dry Red Chillies); 2 tsp White Urad Dal (2 teaspoon White Urad Dal (Split)); 2 tsp Chana Dal (2 teaspoon Chana dal (Bengal Gram Dal)); 18 g Tamarind (18 grams Tamarind); 1 tsp Jaggery (1 teaspoon Jaggery); 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves)

Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) - Indian Chutney Recipes (Indian)

20 minIndian

Servings4

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Steps

1We begin making the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) by peeling the skin of the mangalore cucumber. Keep the flesh for later use.
2Heat Kadai with oil, fry these chopped peel till it is soft. Then take them out. In the same kadai, add the urad dal, chana dal and coconut and roast them for 2 minutes.
3Once done grind along with the rest of the ingredients mentioned above including the Mangalore peel.
4Season it with salt if required and put it into a serving cup. Heat a small kadai, and temper the ingredients by crackling the mustard seeds and curry leaves and pour it over the chutney.
5Serve the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) along with Konkani Style Phanna Doddak Recipe (Tempered Dosa Recipe) for your morning breakfast.