Sweet and Sour Mangalore Cucumber Chutney Recipe
A sweet and sour mangalore cucumber chutney tempered with mustard seeds, urad dal , curry leaves.
Sweet and Sour Mangalore Cucumber Chutney Recipe is a must try recipe for your breakfast meal. The mangalore cucumber is a roasted well on to the pan and then cooked along with tamarind water and jaggery. There is a right balance of tanginess and sweetness that blends well into the cucumber. Once the cucumber is sauteed well it is ground to form a chutney and tempered with the usual Indian spice like mustard seeds, urad dal, curry leaves and hing.
If you are looking for more Chutney Recipes here are some :
- 1 Mangalorean cucumber , cut into cubes
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Red Chilli powder
- 1 cup Tamarind Water
- 2 teaspoon Jaggery
- Salt , to taste To Temper
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
How to make Sweet and Sour Mangalore Cucumber Chutney Recipe
To begin making the Sweet and Sour Mangalore Cucumber Chutney Recipe, heat a skillet with oil. Add chopped mangalore cucumber, turmeric powder and salt and give it a toss.
Keep it covered and cook until the cucumber becomes soft and cooked. This will take about 20 minutes to get done.
Add tamarind water and jaggery and cook till the water is all evaporated. Finally add red chilli powder and little salt and cook for another 5 minutes.
Once done, switch off the heat and allow it to cool down. Grind the mangalore cucumber into a smooth paste by adding some water. After grinding transfer it to a serving bowl.
Heat a kadai with oil, add mustard seeds allow it to splutter and then add curry leaves and urad dal and leave it to sparkle for few seconds.
Sprinkle hing and pour the hot tempered oil over the chutney and serve.