Dosakaya Roti Pacchadi - Yellow Cucumber Chutney

No one can deny the fact that anything moms make taste just incredible specially freshly made chutneys. May be because, lot of love goes into it and then they use the basic equipment. Here I tried to do something like that and made this chutney by using a stone mortar and pestle! :-) Nevertheless to say, the chutney turned out very very yummy..Hope you guys too try it out! 

Ingredients:
Yellow Cucumber/dosakaya – 1 medium size
Green Chilies – 15 or to taste
Red Chilies – 3
Black Gram – 3tsps
Fenugreek Seeds – 1/4tsp
Mustard Seeds – 1 1/2tsps
Tamarind – Small lemon size, wash and soak in little water
Oil – 10 tsps
Coriander for garnishing
Turmeric Powder – 1/4tsp
Salt to taste
Asafoetida – A Pinch
garlic pods - 2
1/4 tbsp cumin seeds

Method:

• Before using the cucumber, always taste a small portion of the cucumber as most of them are sour. DO NOT use the sour ones for chutney.
• Wash and peel the cucumber and cut into half longitudinally.
• Remove the seeds from the cucumber and wash the cucumber thoroughly
• Chop the cucumber into really tiny pieces.
• Chop coriander finely and keep aside
• In a pan, heat 2 tbsp oil and when it is hot, add 1 tbsp black gram, fenugreek seeds, asafoetida, mustard seeds and fry till the black gram turn golden.
• Now add green chillies and red chillies to the pan and let them fry. Drain all the ingredients from the oil into a stone mortar and keep aside to cool.
• To the ingredients in the mortar, add soaked tamarind, 2 garlic pods, 1/4tbsp cumin seeds, cucumber pieces and chopped coriander and grind into a coarse paste
• No need to add seasoning to this chutney

Yummy Dosakaya chutney is ready to be served. This chutney stays fresh for 3 days and goes really well with hot white rice and ghee.