Cucumber Peel Chutney Recipe

Cooking Directions

• STEP 1.Wash and peel the cucumbers, making sure to remove any tough skin.
• STEP 2.Grate the cucumber peels and squeeze out any excess water.
• STEP 3.In a blender, combine the grated cucumber peels, green chilies, ginger, garlic, lemon juice, salt, and sugar. Blend until smooth.
• STEP 4.Heat oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and saut茅 for a few seconds.
• STEP 5.Pour the blended mixture into the pan and cook on low heat for 5-7 minutes, stirring occasionally.
• 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. It can be stored for up to a week.

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
• For a smoother texture, you can strain the chutney after blending.
• Add a pinch of roasted cumin powder for an extra flavor boost.

Storage and Serving

• Store the cucumber peel chutney in an airtight container in the refrigerator.
• Serve chilled as a side dish with dosas, idlis, rice, or use it as a spread for sandwiches.
• It can also be served as a dip for snacks like samosas, pakoras, or chips.