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Filled Cucumber Cases

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Filled Cucumber Cases
  • Chef:
  • Recipe Servings: 8
  • Cook Time:
  • Cucumbers blanched and deseeded, and filled with sweet chutney and saefood - it makes for an excellent summer side dish. You can also substitute the shellfish with some butter sauteed mushrooms.


  • 6 cucumbers - peeled and cut into 1" slices
  • 1 Tbsp sweet chutney
  • 250 gm shelled, prepared and cooked shellfish
  • 125 ml home made mayonnaise
  • 2 tsp lemon juice
  • 2 Tbsp thick yogurt
  • 1 Tbsp grated white radish
  • 1/2 tsp garlic paste
  • 1 Tbsp chopped coriander
  • 1 chopped green chilli
  • 1 Tbsp finely chopped gherkins
  • 1 Tbsp tomato puree  
  • For the Garnish
  • Shredded rind of one orange
  • Mild chilli powder


  1. Blanch cucumbers in boiling water for 30 seconds.
  2. Drain and refresh with cold water, and pat dry with a cloth.
  3. Using a teaspoon, remove the seeds from the center of the cucumber to create an indent.

  4. For the Garnish
  5. Boil orange shreds for 3 minutes in water. Drain, refresh and dry.
  6. Spoon the sweet chutney into the center of each cucumber case.
  7. Mix all other ingredients with the shellfish (Substitute it with butter sauteed mushrooms if you are a vegetarian), season well and pile into the center of the cucumber.
  8. Garnish with orange peel and dust on some chilli powder.