By: Payal
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This Andhra-style cucumber chutney is light, zesty, and goes with pretty much everything on your plate. Think crisp cucumber, a hit of tamarind, curry leaves, and a bunch of South Indian spices coming together.
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1 cup cucumber, peeled and diced
2-3 teaspoons of finely chopped cucumber
2 tbsp roasted peanuts
1/2 tbsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 tsp cumin seeds
1/2 tbsp turmeric powder
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2 red chilli1 green chilli
3 pods of garlic
Small piece of tamarind
Small piece of jaggery
3 tbsp cooking oil
Salt as required
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Dry roast the peanuts on a low flame for about 4-5 minutes. Once they are nicely toasted, take them off the heat and let them cool completely.
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Heat oil in a pan and add mustard seeds, red chilli, chana dal, urad dal, and cumin seeds. Let them sizzle on a low flame. Next, throw in the garlic and green chilli and sauté everything till the garlic starts turning golden.
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Once done, set the sautéed mixture aside and allow it to cool fully. This makes grinding easier and keeps the chutney fresh.
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Toss in the tamarind, salt, turmeric, a piece of jaggery, roasted peanuts, and the cooled sautéed mix into a blender. Blitz it coarsely first, then add the diced cucumber and grind it into a smooth paste.
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Transfer the chutney into a bowl. Mix in 2-3 teaspoons of finely chopped cucumber to give it a nice bite and freshness.
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Top off the chutney with a quick tempering of mustard seeds and dal for that classic South Indian finish.
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