Karnataka Style Southekayi Seppe Chutney (Mangalore Cucumber Peel Chutney Recipe)
A traditional delight from the coastal region of Karnataka, Southekayi Seppe Chutney, made from the often-overlooked Mangalore cucumber peel, is a savory chutney that embodies the rich flavors of this Southern Indian state. While most people discard the peel of vegetables, this recipe reveals how the peel of the Mangalore cucumber, combined with the aromatic essence of fresh coconut, earthy dals, and spicy red chilies, can be transformed into a mouthwatering chutney. This chutney is an essential part of many Konkani and Mangalorean meals, making it an excellent accompaniment to various dishes, especially breakfast delicacies like the Konkani Style Phanna Doddak.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (peel removed) | 1 cucumber |
| Fresh coconut (grated) | 4 tablespoons |
| Dry red chilies | 2 |
| White urad dal (split) | 2 teaspoons |
| Chana dal (Bengal gram dal) | 2 teaspoons |
| Tamarind | 18 grams |
| Jaggery | 1 teaspoon |
| Oil (for frying and tempering) | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Karnataka
Diet: Vegetarian
Instructions
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Peel the Mangalore Cucumber: Begin by peeling the skin off the Mangalore cucumber, ensuring that the peel is removed cleanly. Keep the flesh of the cucumber aside for later use in other dishes. The peel is the star of this chutney, so we will focus on preparing it with the right ingredients.
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Fry the Cucumber Peel: Heat a Kadai (pan) and add a tablespoon of oil. Once the oil is hot, fry the chopped cucumber peel in the oil until it softens and turns a little golden. This process helps to release the natural flavors of the peel and makes it tender enough for grinding.
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Roast the Dals and Coconut: In the same Kadai, add the urad dal and chana dal. Roast them on medium heat for about 2 minutes until they turn slightly golden and aromatic. Add the grated fresh coconut to the pan and continue to roast for another minute. Stir the mixture frequently to prevent it from burning.
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Grind the Ingredients: Allow the roasted dals and coconut to cool slightly before transferring them to a grinder. Add the sautéed Mangalore cucumber peel, tamarind, and jaggery to the grinder. Blend all the ingredients together until you achieve a smooth chutney. If necessary, you can add a little water to adjust the consistency.
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Season and Serve: Taste the chutney and add salt to your preference. Transfer the chutney into a serving bowl, ready to be enjoyed.
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Temper the Chutney: For that authentic South Indian touch, heat a small Kadai with a teaspoon of oil. Add mustard seeds and let them crackle. Once they start popping, throw in a sprig of curry leaves and fry for a few seconds. Pour this tempering over the chutney to enhance its aroma and flavor.
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Final Touch: The chutney is now ready to be served! Pair it with traditional Mangalorean dishes like the Konkani Style Phanna Doddak for an authentic breakfast experience.
Serving Suggestions
- Serve this Southekayi Seppe Chutney as a side dish with Dosas, Phanna Doddak, or Idlis for a flavorful breakfast or brunch.
- It also works well as an accompaniment to rice and sambar, adding a refreshing tang to the meal.
- For a more adventurous twist, pair it with fried snacks or crispy papads.
This Karnataka Style Southekayi Seppe Chutney is a perfect example of how traditional recipes often make use of every part of a vegetable, transforming even the peels into something extraordinary. It’s a delightful, flavorful chutney that showcases the true essence of Karnataka’s culinary culture, offering a combination of spicy, tangy, and sweet notes.
