Andhra Style Cucumber Chutney

Andhra Style Cucumber Pickle | Dosakaya Ava Paachadi | Cucumber Pachadi - Yellow Cucumber Mustard is an Andhra Specialty Chutney. This Yellow Cucumber Mustard Instant Chutney is aromatic and tasty. And can be made in just 10 minutes. Eat it with hot Rice and Ghee and you cannot just stop eating.

Yellow Cucumber Pickle is different from this instant Chutney I am making with Mustard. This lasts just a day outside and 3-4 days if refrigerated. As far as I know, it is made more in the Godavari districts. In fact, that is where I had first tasted this Chutney and learned the recipe.

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Andhra Style Cucumber Pickle

Tips

Yellow Cucumber:

  1. Yellow Cucumber has to be firm only then will the pieces be crunchy and tasty. You could add the seeds too if you like. I have added some.

  2. Yellow Cucumber is sour if you take the Desi variety.

Mustard Seeds:

  1. Some people like the strong, pungent taste of Mustard. Some like it in a moderate proportion. I have used a medium quantity. You can increase or reduce depending on your preference.

Seasoning:

  1. Seasoning tastes good if it is roasted well. The Chutney tastes good after the pulses become soft on absorption of Oil. The Fenugreek Seeds especially taste bitter unless they are well roasted.

Oil:

  1. Use Sesame Oil or Groundnut Oil for the Chutney.

Finally:

  1. Chutney has to get really well marinated in the Mustard Paste. Only then do the Yellow Cucumber pieces taste delicious. So, you should let the Chutney rest for at least an hour.

Andhra Style Cucumber Chutney - Recipe Video

Andhra Style Cucumber Chutney

Pickles & Chutneys | vegetarian
  • Prep Time 2 mins
  • Cook Time 3 mins
  • Resting Time 10 mins
  • Total Time 15 mins
  • Servings 5

Ingredients

  • For Seasoning
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Black Gram
  • 1 tbsp Bengal Gram
  • 1/2 tsp Cumin Seeds
  • 2 Red Chillies
  • 2 Pinches Asafoetida
  • 1 Curry Leaves
  • For Mustard Paste
  • 1.5 tsp Mustard Seeds
  • 4 Green Chillies
  • 1.5 tbsp Tamarind Paste
  • Salt
  • Green Coriander – a little
  • 2 Pinches Turmeric
  • Water – to grind
  • 175 gm Yellow Cucumber pieces (Peeled and deseeded)
  • 2.5 tbsp Oil

Instructions

  1. Heat Oil and add Mustard Seeds and Fenugreek Seeds and roast until they turn golden. Then add Black Gram, Bengal Gram and roast until they give out an aroma. Then add the rest of the ingredients and fry.
  2. Add the Seasoning and the rest of the ingredients for the Mustard paste and grind to a smooth paste.
  3. Add the Mustard Paste and Oil to the Yellow Cucumber pieces and let it rest for an hour. Then eat it with hot Rice and Ghee.

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Andhra Style Cucumber Pickle