How to Make Cucumber Chutney in Andhra Style

Last Updated: February 8, 2021 Tested

Cucumbers are famous as a coolant vegetable in summer time. Varieties of dishes are made from it. This is called "Dosakaayi" in Telugu language. This chutney, a spicy relish/condiment, made from cucumbers is called "Dosakaayi Pachadi" in Telugu.

Ingredients

Mild cucumbers - 2
Green chilies - 6 to 7
Tamarind - 25 grams
Turmeric powder - 1 tablespoon
Salt - 2 tablespoon
Asafoetida - 1 teaspoon
Dried, whole red chili - 3
Mustard seeds - 1 tablespoon
White lentils - 1 tablespoon
Cumin seeds - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
Water - 1 cup
Oil - 2 tablespoon

Steps

1
Wash and clean cucumbers.
2
Cut them into small pieces.
3
Select some nice green chilies.
4
Soak tamarind in hot water for 30 minutes.
5
Mash tamarind in water to make pulp.
6
Add the following ingredients to the jar of your mixer grinder: green chilies, 2 tablespoons of tamarind pulp, salt, turmeric powder and asafoetida.
7
Grind that mixture into a coarse paste, using the mixer grinder.
8
Add the paste to the cucumber pieces.
9
Add oil in a frying pan.
10
Add mustard seeds, whole and dried red chilies, cumin seeds, white lentils and fenugreek seeds and stir them for few minutes.
11
Pour the above contents into the bowl containing cucumber pieces.
12
Mix them thoroughly.
13
Set the bowl of chutney aside for an hour or so.
14
Serve it with rice or dosa (crispy pancakes) or idli (steamed cakes) or roti (bread).

Warnings

Taste cucumbers to be sure that they are not bitter in taste, as that might spoil the chutney.

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Try to use the chutney within two or three days, for freshness and quality.

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