Cucumber Chutney Recipe

Cooking Directions

• STEP 1.Peel and grate the cucumbers, then squeeze out any excess water.
• STEP 2.In a blender, combine the grated cucumbers, green chilies, ginger, garlic, and cilantro. Blend until smooth.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
• STEP 4.Add the cucumber mixture to the pan and cook for 5-7 minutes, stirring occasionally.
• STEP 5.Season with salt, sugar, and lemon juice. Mix well and cook for another 2-3 minutes.
• STEP 6.Remove from heat and let the chutney cool down before transferring it to a jar.
• STEP 7.Store in the refrigerator and serve chilled.

Cooking Tips

• Make sure to squeeze out the excess water from the grated cucumbers to prevent the chutney from becoming watery.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of roasted cumin powder for an extra flavor boost.

Storage and Serving

• Store the cucumber chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney chilled as a side dish or condiment with rice, roti, or sandwiches.