Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)

A traditional chutney made from the peel of mangalore cucumber which is very nutty in flavour.

Archana's Kitchen
Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)
330 ratings.

Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) is made from the very famous Mangalore cucumber peel that is a local vegetable from Karnataka.  It is extensively used to make various dishes like curry and palyas etc. Usually people tend to not eat the peel of a vegetable and rather throw it away but here we have found out that in this cuisine they use to make a delicious chutney along with coconut and dals.

Serve the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) along with Konkani Style Phanna Doddak Recipe (Tempered Dosa Recipe) for your morning breakfast. 

If you are looking for more Chutney Recipes here are some: 

  1. Dhaniya Pudina Chutney Recipe (Green Chutney)
  2. Tomato Onion Chutney | Thakkali Vengayam Chutney
  3. Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)

Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

4 Servings

Ingredients

  • 1 Mangalorean cucumber , Peel removed
  • 4 tablespoon Fresh coconut , grated
  • 2 Dry red chillies
  • 2 teaspoon White Urad Dal (Split)
  • 2 teaspoon Chana dal (Bengal Gram Dal)
  • 18 grams Tamarind
  • 1 teaspoon Jaggery
  • To temper
  • 1 tablespoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves

How to make Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)

  1. We begin making the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) by peeling the skin of the mangalore cucumber. Keep the flesh for later use.

  2. Heat Kadai with oil, fry these chopped peel till it is soft. Then take them out. In the same kadai, add the urad dal, chana dal and coconut and roast them for 2 minutes.

  3. Once done grind along with the rest of the ingredients mentioned above including the Mangalore peel.

  4. Season it with salt if required and put it into a serving cup. Heat a small kadai, and temper the ingredients by crackling the mustard seeds and curry leaves and pour it over the chutney.

  5. Serve the Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe) along with Konkani Style Phanna Doddak Recipe (Tempered Dosa Recipe) for your morning breakfast.

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Last Modified On Wednesday, 19 April 2017 14:56
     
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