Spice up your meals with this vibrant and tangy Dosakaya Chutney, a South Indian condiment that's bursting with flavor! Made with fresh cucumbers, a medley of chilies, and aromatic spices, this chutney offers a delightful balance of heat and coolness, making it the perfect accompaniment to idlis, dosas, vadais, or even as a flavorful dip with snacks. Its unique flavor profile comes from the careful blending of ingredients and a touch of traditional Indian cooking techniques. Forget bland side dishes; this chutney is guaranteed to elevate your culinary experience.
This recipe offers a straightforward approach to making this delicious chutney, even for those new to Indian cooking. Get ready to tantalize your taste buds with this simple yet incredibly satisfying side dish. Let's dive into the step-by-step instructions to create your own batch of this irresistible spicy Indian cucumber chutney.
Tools Needed
- Knife
- Cutting board
- Container
- Pan
- Mixie/Blender
Ingredients
- Indian yellow cucumber (Dosakaya): 1 medium
- Turmeric powder
- Salt
- Cilantro (finely chopped)
- Red chilies: 6-7
- Green chilies: 2-3
- Oil: 2 tbsp
- Coriander seeds: 1 tsp
- Fenugreek seeds: 1/4 tsp
- Urad dal: 1 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Curry leaves
- Hing (asafoetida): a pinch
- Jaggery: 1/2 tsp
- Soaked tamarind
Step-by-Step Instructions
Step 1. Prepare the Cucumber and Spices
- Wash and peel one medium-sized Indian yellow cucumber. Cut it into very small pieces.
- Remove the seeds and keep aside the white portion of the cucumber.
- In a container, mix the cucumber pieces, turmeric powder, salt, and finely chopped cilantro.
- Grind the fried chilies, coriander seeds, and fenugreek seeds into a fine powder using a mixie.
Step 2. Make the Tempering
- Heat oil in a pan. Fry red and green chilies until they turn brown. Transfer to a plate to cool.
- In the same oil, fry coriander and fenugreek seeds. Transfer to the plate with the chilies.
- Add more oil to the pan if needed. Add urad dal, mustard seeds, and cumin seeds. Fry until mustard seeds splutter.
- Add a fried red chili, curry leaves, and hing to the tempering. Fry briefly and switch off the flame.
- Add 1/4 teaspoon of turmeric powder to the tempering and set aside.
Step 3. Combine and Grind
- Add the soaked tamarind and the white portion of cucumber to the mixie and grind it into a paste.
- Add the paste to the chopped cucumber pieces, along with jaggery. Mix well.
Step 4. Finish and Serve
- Adjust salt and jaggery as per taste. Mix thoroughly using your hands.
- Add the prepared tempering to the chutney and mix it again.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Cut the cucumber into very small pieces to ensure even distribution of flavors.
- Adjust the amount of chilies and jaggery to suit your preference.
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 25-30g
- Protein: 2-3g
FAQs
1. Can I adjust the spice level of the Dosakaya Chutney?
Absolutely! Control the heat by adjusting the amount of green chilies used. Start with fewer and add more to your liking.
2. How long can I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time.
This Spicy Indian Cucumber Chutney is a versatile and flavorful addition to any meal, easily elevating even the simplest dishes. Enjoy the vibrant taste and satisfying texture – a perfect blend of spice and refreshment. Now go forth and impress your family and friends with this delicious and easy-to-make chutney!