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Cucumber chutney is made from a cucumber paste mixed with urad dal, chana dal, green chilies, and other ingredients. It is then tempered with jeera, rai, and curry leaves. The process of making cucumber chutney at home is very easy. Follow my recipe to learn them.

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KEY TAKEAWAYS

Cucumber chutney is a cool and versatile condiment.
Serve it with rice dishes, snacks, parathas, and fritters.
Store the excess chutney in the fridge.
The taste profile of cucumber chutney is earthy, savory, with a hint of spiciness.
Ridge gourd chutney, bottle gourd chutney, and chow chow chutney tastes somewhat the same as cucumber chutney.

The Ingredients

To make the chutney paste:

1 tbsp cooking oil
1 tsp urad dal
1 tsp chana dal
5 cloves garlic (deskinned)
2 pieces green chilies (whole)
2 pieces cucumber (medium size, chopped roughly)
Salt to taste
1 piece tamarind (small lemon size)
¼ cup coriander leaves

To make the tadka:

1 tsp cooking oil
½ tsp mustard seeds
½ tsp cumin seeds (jeera)
Asafetida – a pinch
15 pieces curry leaves
1 piece red chili (torn in half)

This recipe came from a teacher of my boys whom I met when I went to pick my younger son from school. While waiting for my son’s class to end, I noticed her dipping the parathas in the chutney during her break. Her pleasure was displayed in her face and I was highly intrigued. So, I gathered the courage, went up to her and asked her what it was and she laughed, saying “It is my 5-minute energy.” I asked for the recipe and she told me happily.

I made it at home the next day. My husband said it felt lively, and my sons called it “the teacher’s chutney!” Now, it features frequently in our menu. That brief encounter reminded me that behind every well-managed schedule is a quick meal full of energy and life.

How to Make Cucumber Chutney? (Step by Step Guide with Images)

Step 1: Heat 1 tbsp cooking oil in a pan and add 1 tsp of urad dal and 1 tsp of chana dal when hot. Fry them for a minute.

Step 2: Now, add 5 cloves of garlic (deskinned) and 2 pieces of green chilies (whole) to it. Again, fry for a minute.

Step 3: Then, add 2 pieces of cucumber (medium size, chopped roughly). Mix it with the other ingredients nicely. Now, add salt to taste and cook them nicely until the cucumber turns tender.

Step 4: Transfer the cooked cucumber to a blender.

Step 5: Add 1 piece of tamarind (small lemon size) and ¼ cup of coriander leaves to it.

Step 6: Blend it to a smooth paste.

Step 7: Transfer it to a bowl. Keep it aside.

Step 8: Now, for making the tempering, heat 1 tsp of cooking oil in a pan and put ½ tsp of mustard seeds in it. Let them crackle.

Step 9: When the mustard seeds stop cracking, add ½ tsp of cumin seeds (jeera) to it and let them crackle as well.

Step 10: When they stop cracking, add a pinch of asafetida, 15 pieces of fresh curry leaves, and 1 piece red chili (torn in half). Fry them for a few seconds.