Sweet and Sour Mangalore Cucumber Chutney Recipe
This Sweet and Sour Mangalore Cucumber Chutney is a delightful and unique side dish that is perfect for a breakfast meal. The Mangalore cucumber is first roasted until tender, then cooked with tamarind water and jaggery, offering a perfect balance of tangy and sweet flavors. After sautéing the cucumber, it is ground into a smooth chutney and tempered with Indian spices like mustard seeds, urad dal, curry leaves, and a hint of asafoetida. It pairs wonderfully with neer dosa or plain dosa and a cup of South Indian Filter Coffee.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 1 Mangalorean cucumber, cut into cubes
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Red Chilli powder
- 1 cup Tamarind water
- 2 teaspoons Jaggery
- Salt, to taste
For Tempering:
- 1 teaspoon Mustard seeds (Rai/Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- Oil, for cooking
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Instructions:
- Cook the Cucumber: Heat oil in a skillet. Add the chopped Mangalore cucumber along with turmeric powder and salt. Toss to mix and cover. Cook for about 20 minutes, or until the cucumber becomes soft.
- Add Tamarind and Jaggery: Stir in the tamarind water and jaggery, cooking until the water evaporates and the mixture thickens. Add red chilli powder and a pinch of salt, and cook for another 5 minutes. Remove from heat and allow it to cool.
- Grind the Mixture: Once cooled, grind the mixture into a smooth paste, adding a little water if needed.
- Tempering: In a separate pan, heat oil and add mustard seeds. Allow them to splutter. Then add curry leaves and urad dal, frying for a few seconds. Sprinkle in asafoetida and pour the hot tempered oil over the chutney.
- Serve: Transfer the chutney to a serving bowl and serve alongside neer dosa, plain dosa, or any South Indian breakfast.
Enjoy this flavorful chutney with your favorite South Indian dishes for a delightful meal!
