1 October, 2019
CUCUMBER PEEL CHUTNEY/SOUTHEKAYI SIPPE CHUTNEY
In most of our houses in south, whenever we use cucumber for making anything, we do not throw away its peel and soft middle portion containing seeds, rather we make chutney using the peel and raita using the seed portion. So today I’m here with the recipe of cucumber peel chutney.
Some other chutney recipes on my blog – guava chutney , amla chutney , coriander amla chutney , Pudina amla chutney , fenugreek leaves chutney , amla curd chutney , raw mango chutney , sweet chutney , authentic coconut chutney , Pineapple chutney , tomato chutney , pineapple bengal gram chutney , cabbage chutney , sesame seeds chutney , amla pigeon peas chutney , instant rave idly chutney , chutney chitranna , walnut chutney , fresh green grapes chutney
Ingredients : measuring cup used – 250 ml
- Cucumber peel – obtained from one big cucumber approximately heaped 1//2 cup
- Grated fresh coconut – 1 cup
- Roasted gram/hurigadale – 2 tbsp
- Green chili – 4 to 6
- Coriander leaves – a fist full
- Curry leaves – 2 strings
- Tamarind – 1 tsp
- Salt to taste
- Water – 2 to 3 tbsp (adjust to the desired consistency)
For tempering :
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Split black gram/urad dal – 1 tbsp
- Hing – 1/8 tsp
PROCEDURE :
- Put all the ingredients except coconut into the mixie jar and grind coarsely, then add in coconut as well and grind for a while so that everything gets combined well, do not make a fine paste
- Heat oil and put mustard seeds, split black gram/urad dal and hing, let them splutter
- Pour the tempering over chutney and serve
