Sweet and Sour Mangalore Cucumber Chutney Recipe

Name: Sweet and Sour Mangalore Cucumber Chutney Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber cut into cubes); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tbsp Red Chili Powder (1 tablespoon Red Chilli powder); 1 cup Tamarind (1 cup Tamarind Water); 2 tsp Jaggery (2 teaspoon Jaggery); 0 pieces Table Salt (Salt to taste); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 0 pieces Vegetable Oil (Oil)

Sweet and Sour Mangalore Cucumber Chutney Recipe - Indian Chutney Recipes (Indian)

55 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Sweet and Sour Mangalore Cucumber Chutney Recipe, heat a skillet with oil. Add chopped mangalore cucumber, turmeric powder and salt and give it a toss.
2Keep it covered and cook until the cucumber becomes soft and cooked. This will take about 20 minutes to get done.
3Add tamarind water and jaggery and cook till the water is all evaporated. Finally add red chilli powder and little salt and cook for another 5 minutes.
4Once done, switch off the heat and allow it to cool down. Grind the mangalore cucumber into a smooth paste by adding some water. After grinding transfer it to a serving bowl.
5Heat a kadai with oil, add mustard seeds allow it to splutter and then add curry leaves and urad dal and leave it to sparkle for few seconds.
6Sprinkle hing and pour the hot tempered oil over the chutney and serve.
7Serve the Sweet and Sour Mangalore Cucumber Chutney Recipe along with theneer dosa, or plain dosa and a South Indian Filter Coffee by the side.