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Cucumber Pachadi (chutney)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 English cucumbers - peeled, Diced

    2. 1 1/2 teaspoons 7 1/2ml Salt

    3. 1 tablespoon 15ml Tamarind paste

    4. 2 Green chiles - finely chopped

    5. 1 tablespoon 15ml Brown sugar

    6. 4 tablespoons 60ml Chopped cilantro

    7. 1 tablespoon 15ml Corn oil

    8. 1 teaspoon 5ml Mustard seeds

    9. 1/2 teaspoon 2 1/2ml Fenugreek seeds

    10. 2 Dried red chiles

    11. 1/4 teaspoon 1 1/3ml Asafetida

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.

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