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:
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 10 M
Total in 20 M
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.
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.
Once done grind along with the rest of the ingredients mentioned above including the Mangalore peel.
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.
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.