Karnataka Style Southekayi Seppe Chutney Recipe (Mangalore Cucumber Peel Chutney)
Savor the unique flavors of Karnataka with this delightful Southekayi Seppe Chutney, made from the often-overlooked peels of Mangalore cucumber. This chutney is not only a fantastic way to utilize vegetable scraps, but it also showcases the rich culinary heritage of the region. With its vibrant taste, it makes an excellent side dish to complement your breakfast or any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (peeled) | 1 |
| 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 |
| Sunflower oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 85 |
| Protein | Approx. 2g |
| Carbohydrates | Approx. 10g |
| Dietary Fiber | Approx. 3g |
| Sugars | Approx. 1g |
| Fat | Approx. 5g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
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Prepare the Cucumber: Begin by peeling the skin of the Mangalorean cucumber. Set the flesh aside for future use, as we will be using only the peels for this chutney.
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Cook the Peels: Heat a kadai (wok) over medium heat and add the sunflower oil. Once the oil is hot, add the chopped cucumber peels and sauté until they soften, which should take about 5-7 minutes. Remove the softened peels from the heat and set them aside.
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Roast the Dal and Coconut: In the same kadai, add the white urad dal and chana dal, roasting them for about 2 minutes until they turn slightly golden. Next, add the grated coconut and continue to roast for another minute. This process enhances the flavors and adds a wonderful nuttiness to the chutney.
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Blend the Ingredients: Combine the sautéed cucumber peels, roasted dal and coconut mixture, tamarind, jaggery, and dry red chilies in a blender. Blend until you achieve a smooth paste. You may adjust the consistency by adding a little water if necessary.
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Season the Chutney: Taste the chutney and season it with salt as needed. Transfer the chutney to a serving bowl.
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Temper the Chutney: To add an extra layer of flavor, heat a small kadai over medium heat. Add a teaspoon of sunflower oil and let it heat up. Once hot, crackle the mustard seeds, and when they begin to pop, add the curry leaves. Fry for a few seconds until the leaves are crisp. Pour this tempering over the chutney.
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Serve: The Karnataka Style Southekayi Seppe Chutney is now ready to be enjoyed. Serve it alongside Konkani Style Phanna Doddak (Tempered Dosa) or any of your favorite breakfast items for a delightful and nutritious meal.
This chutney not only brings a unique taste to your table but also reflects the resourcefulness of Karnataka’s culinary practices by using every part of the vegetable. Enjoy your cooking adventure and delight in this flavorful chutney!
