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.