For fresh lemon cucumber chutney, spices and dals are fried in oil till aromatic. They are then ground into powder. Lemon cucumber / dosakaya is chopped up and mixed with the ground spice mixture. Serve spicy lemon cucumber chutney with steamed rice or with dal rice.
Makes: around 2 Cups of Spicy Lemon Cucumber Chutney .
Lemon Cucumber 1
Green Chiles 2
Curry Leaves 2
Lemon Juice 1 Tbsp
Salt to Taste
Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 1
Asafoetida a Big Pinch
Oil 2 tsps
Method of preparation:
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.
Lightly crush the lemon cucumber with salt and curry leaves and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and chana dal is turned golden brown, add green chiles.
Fry briefly and remove the pan from heat.
Cool the ingredients to room temperature and grind into powder.
While grinding the spices, add a tbsp of chopped cucumber pieces and grind again.
Remove the ground spices onto a bowl, stir in lightly crushed lemon cucumber pieces.
Stir in lemon juice and adjust salt.
Serve spicy lemon cucumber chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.
Suggestions: Adjust the green chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Variations: Check other recipes with lemon cucumber here.
Other Names: Spicy Lemon Cucumber Chutney, Dosakaya Pachadi.