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Yellow Cucumber Dry Chilli Chutney | Cucumber Chilli Pickle

Pickles & Chutneys | vegetarian

  • Prep Time 5 Mins
  • Cook Time 10 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)
  • 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

  1. Peel the Cucumber and remove the seeds. Chop into small pieces. Keep aside.
  2. 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.
  3. Grind this mixture to a fine paste along with soaked Tamarind, Haldi and Salt.
  4. Leave a handful of chopped Cucumber aside; and coarsely grind the rest of the pieces, and one Onion along with the paste.
  5. Take the Chutney into a bowl, and mix the remaining chopped Cucumber pieces in.
  6. 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.
  7. This Chutney is excellent when eaten with hot Rice and Ghee.