Grandmom’s special zero oil cucumber chutney

This super tangy cucumber chutney is great as an appetiser before your actual meal. I simply love the myriad flavours that jump at me when i dig into this! It’s also a great use of cucumber instead of just chopping it up as a salad…

So here goes ..

Cooking time: max. 5 minutes


2-3 cucumbers – medium sized, peeled and grated

1 tb Sesame (Til) seeds

2 tb jaggery

1 tb chilli powder

1/4th cup tamarind soaked in water for atleast 15 minutes

1 tsp Mustard seeds (Rai)

1 tsp cumin (Jeera)

A pinch of asafoetida (Hing)

Salt to taste


Take the grated cucumber in a large bowl and add the jaggery, salt and chilli powder to it. Mix well.

Now mash the tamarind into a pulp and squeeze out the juice into the bowl as well.

Dry roast the sesame seeds (til) in a pan for 3-4 minutes

Grind the sesame seeds into a fine powder and add it to the bowl. Mix well.

Add salt to taste.

Now add mustard seeds and jeera to a pan and dry roast on a high flame till they pop

Add asafoetida to the pan as well

Now transfer the cucumber mixture from the bowl to the pan. Mix well.


2 thoughts on “Grandmom’s special zero oil cucumber chutney

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