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Yellow Cucumber Mango Chutney

1 Dec

Dosakaya Mamidikaya Pachadi Baddalu.

Yellow cucumber / Dosakaya is finely chopped and mixed with freshly grated raw mango and scraped coconut. The mixture is seasoned with fried spices and can be served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Yellow Cucumber Mango Chutney


Yellow Cucumber 1 Medium
Raw Mango 1/2
Green Chiles
Fresh or Frozen Scraped Coconut 6 Tbsps
Cilantro Few Sprigs
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, peel, discard seeds and finely chop the yellow cucumber.
Wash and finely chop the cilantro.
Remove stems, wash and slice the green chiles.
Wash, peel and grate the raw mango with help of a grater.

In a mixing bowl, mix together chopped yellow cucumber, grated raw mango, scraped coconut, cilantro and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the green chiles and fry for a minute to release the spice.
Remove from heat and add to the yellow cucumber mixture.
Mix well and serve yellow cucumber mango chutney with steamed rice and dollop of ghee.
Notes: Make sure yellow cucumber is not sweet and raw mango is sour enough.

Suggestions: Adjust spice with green chiles.
Variations: You can also grind the raw mango instead of finely grating it.
Other Names: Yellow Cucumber Mango Chutney, Dosakaya Mamidikaya Pachadi Baddalu.