Cucumber Chutney/ Southekkai Chutney Mangalore style
 
Prep time
Total time
 
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.
Author:
Recipe type: Chutney
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tbsp channa daal/split bengal gram lentils, soaked for 1 hour
  • 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
  1. 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.
  2. 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/