Yellow Cucumber Dry Chilli Chutney | Cucumber Chilli Pickle
Yellow Cucumber Dry Chilli Chutney | Cucumber Chilli Pickle- Coriander Seeds, Dry red Chillies, Cumin, Garlic and Groundnuts are roasted and ground to a paste with Tamarind. Chopped Cucumber is added and a strong seasoning is given. This special Chutney from Palanadu (Coastal Andhra Region) is wonderful to eat with hot Rice.
This spicy, sour Palnadu Special Chutney is good to eat with its coarse texture and occasional Cucumber pieces adding to the eating experience. You will never have enough of it!!
Test the Chutney for Salt, and the sour and spice quotients to make it a very satisfactory Dish.
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Tips
Cucumber:
- Try to use a hard Cucumber.
- Peel the vegetable and take out the seeds.
- Test it for bitterness. Avoid a bitter Cucumber.
Chilli:
- I have used Dry Red Chilli in this recipe. You can use Green Chilli in place of the dry Chilli. It is equally good to taste.
Yellow Cucumber Dry Chilli Chutney | Cucumber Chilli Pickle - Recipe Video
Yellow Cucumber Dry Chilli Chutney | Cucumber Chilli Pickle
Pickles & Chutneys
|
vegetarian
Prep Time 5 mins- Cook Time 10 mins
- Total Time 15 mins
Servings 8
Ingredients
- 750 gms Cucumber (Hard like Coconut)
- 4 tbsp Oil
- 2 tbsp Groundnuts
- 1 tsp Zeera (Cumin)
- ½ tbsp Dhaniya (Coriander Seeds)
- 10-12 Cloves Garlic
- Tamarind (Size of a lemon)
- 1 Onion
- Salt (To Taste)
- Turmeric (A little)
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For Seasoning:
- 4 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal (Bengal Gram)
- 1 tsp Urad Dal (Black Gram)
- 1 sprig Curry Leaves
- ½ tsp Zeera (Cumin)
- 1 Dry Chilli
- Coriander Leaves (A little)
Instructions
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Peel the Cucumber and remove the seeds. Chop into small pieces. Keep aside.
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Heat oil. Put in Groundnuts and let them splutter. Add Dry Chilli, Coriander seeds, Zeera and Garlic. Fry till the dry Chilli puffs up and changes color.
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Grind this mixture to a fine paste along with soaked Tamarind, Haldi and Salt.
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Leave a handful of chopped Cucumber aside; and coarsely grind the rest of the pieces, and one Onion along with the paste.
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Take the Chutney into a bowl, and mix the remaining chopped Cucumber pieces in.
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Heat the Oil and fry the seasoning spices, adding one by one till the mixture is nice and brown. Pour the Seasoning over the Chutney and sprinkle a little chopped Coriander leaves.
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This Chutney is excellent when eaten with hot Rice and Ghee.
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