Ingredients
CHUTNEY
- 2 mini seedless cucumbers
- Ginger
- 1 green chilli
- 2 tbsp roasted peanuts
- 1 tbsp roasted gram
- Salt
- Lemon juice
- 2 tbsp coconut
- Water
TO TEMPER
- 1/2 tbsp coconut oil
- 1 tsp urad dal
- 1/2 tsp mustard seeds
- 1 red chilli
- Curry leaves
- Asafoetida
Instructions
- Add all the ingredients listed under “Chutney” to a mixer jar and grind until smooth.
- Heat coconut oil. Add mustard seeds, urad dal, red chilli, curry leaves, and asafoetida; let them splutter. Pour the tempering over the chutney and mix well.
Video
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Notes
You can use a small piece of tamarind instead of lemon juice.
If using regular cucumber, peel the skin before grinding.
Serve with idli, dosa, paniyaram, or even as a refreshing dip with snacks.
If using regular cucumber, peel the skin before grinding.
Serve with idli, dosa, paniyaram, or even as a refreshing dip with snacks.
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