This is a healthy and flavorful chutney from the region of Mangalore, Karnataka. This cucumber/southekkai chutney is tasty mixed with rice, with chapathi or dosa.
5 green Thai chilies, more or less depending on your spice level
1 packed tablespoon fresh tamarind
⅓ cup fresh coconut, grated or use frozen coconut(unsweetened)
2 large cucumbers or 1 Englishh cucumber or 4 small gherkin cucumbers, peeled and diced
1 tsp jaggery/palm sugar
1 tsp sea salt
1 tbsp cilantro
For tempering
1 tsp canola/vegetable oil
½ tsp mustard seeds
½ tsp cumin seeds
pinch of hind/asafoetida
10 curry leaves
Instructions
Add everything except the ingredients for tempering in a blender. Add few tablespoons of water at a time and grind it to a coarse paste. You want it coarse and not too watery.
In a small pan, add oil, let it get hot. Add the mustard, cumin seeds, asafoetida and curry leaves and let it pop. Add it to the chutney and serve with rice, rotis or mix it in with pasta.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/09/18/cucumber-southekkai-chutney/