Sweet and Sour Mangalore Cucumber Chutney Recipe
Introduction:
The Sweet and Sour Mangalore Cucumber Chutney is a delightful, tangy, and flavorful side dish from South India, specifically the coastal regions of Mangalore. This chutney combines the crispness of cucumber with the sharpness of tamarind and the sweetness of jaggery, creating a perfect balance of flavors. The addition of mustard seeds, urad dal, curry leaves, and a hint of asafoetida gives the chutney a distinctive aromatic tempering that makes it truly irresistible. Ideal for pairing with soft neer dosa, plain dosa, or even as a side to any South Indian meal, this chutney adds a zesty touch to your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (cut into cubes) | 1 medium-sized cucumber |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 tablespoon |
| Tamarind water | 1 cup |
| Jaggery | 2 teaspoons |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Sunflower oil | As required for cooking |
Nutritional Information (Approximate, Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Protein | 1.5 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Fat | 1.5 g |
| Sodium | 250 mg |
| Sugars | 7 g |
(Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.)
Preparation & Cooking Instructions
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Step 1: Sauté the Cucumber
To begin making the Sweet and Sour Mangalore Cucumber Chutney, heat a skillet or frying pan over medium heat and add a small amount of sunflower oil. Once the oil is heated, add the cubed Mangalorean cucumber along with the turmeric powder and salt. Toss the mixture well to coat the cucumber pieces evenly with the spices.
Cover the pan and cook the cucumber for about 20 minutes, stirring occasionally. The cucumber will soften and release some moisture during the cooking process, which will form the base for the chutney.
Step 2: Add Tamarind Water and Jaggery
Once the cucumber has softened, pour in the tamarind water and add the jaggery. Stir the mixture to ensure the jaggery dissolves completely into the water. Continue cooking the mixture on low to medium heat, allowing the water to evaporate. This process will intensify the flavors and thicken the chutney slightly.
Step 3: Spice it Up
After the water has reduced, add the red chili powder and adjust the salt to taste. Stir the chutney well and let it cook for another 5 minutes. This step will bring a lovely balance of heat and tang to the chutney.
Step 4: Cool and Grind
Once the chutney has thickened to your desired consistency, switch off the heat and let the mixture cool down. Once cooled, transfer the chutney to a blender or food processor. Add a little water (if needed) to help grind the mixture into a smooth paste. The chutney should have a creamy texture with a slightly chunky consistency from the cucumber.
Step 5: Prepare the Tempering
For the final touch, heat a kadai or small frying pan with some more sunflower oil. Add the mustard seeds and let them splutter. Then, add the curry leaves and urad dal. Allow the dal to sparkle for a few seconds.
Once the tempering is ready, sprinkle in the asafoetida (hing) and stir. Quickly pour this hot tempering over the prepared chutney in the serving bowl. This adds an irresistible fragrance and flavor to the chutney.
Step 6: Serve
The Sweet and Sour Mangalore Cucumber Chutney is now ready to serve! Pair it with neer dosa, plain dosa, or even as a side to your favorite South Indian main dishes. For a complete meal, enjoy it with a hot cup of South Indian Filter Coffee for a true Mangalorean experience.
Tips for Best Results:
- Cucumber Selection: Choose a Mangalorean cucumber, which is slightly different from the regular cucumber in texture and flavor. If unavailable, any firm, small cucumber can be used, but the flavor may vary.
- Adjust Sweetness and Sourness: You can adjust the sweetness of the chutney by varying the amount of jaggery. Similarly, if you prefer a more tangy chutney, increase the tamarind water slightly.
- Consistency: For a smoother chutney, you can blend the ingredients a little longer. For a chunkier chutney, pulse it a few times for texture.
- Serving Suggestions: This chutney pairs beautifully with neer dosa, idli, plain dosa, or rice. It also makes a great accompaniment to a variety of South Indian meals.
Conclusion:
The Sweet and Sour Mangalore Cucumber Chutney is an easy-to-make, aromatic side dish that brings together the flavors of Mangalorean cuisine in a delightful way. With its perfect blend of sweetness from jaggery, tanginess from tamarind, and the spices’ depth, this chutney is a perfect addition to any South Indian meal. Whether you enjoy it with dosas or rice, this chutney will surely elevate your culinary experience with its bold flavors and rich textures.
