Mangalore cucumber/vellary is a vegetable that has multiple usage in kitchen. We can make curry using it’s kernel, rasam using it’s seeds and chutney using peel. How wonderful !!! nothing is wasted from this veggie, instead of entering dustbin, the peel itself is used in preparing a side dish. As we are making use of peel, wash the cucumber thoroughly in cold running water just before use. Sometimes, they may require light scrub at places where prickles or dirt attached firmly. Let us see the recipe now.
Mangalore Cucumber Peel Chutney Recipe
Ingredients
- Mangalore cucumber peel - 1 cup pressed
- Grated coconut- 1/2 cup
- Red chillies- 2 nos.
- Tamarind- Gooseberry size
- Jaggery- Small gooseberry size
- Salt- 3/4 teaspoon
- Split black gram lentil- 1 teaspoon
- Cooking oil- 2 teaspoon
- Ghee- 1 teaspoon
- Asafoetida- chickpea size
- Curry leaves- few
Instructions
Preparation
- Peel off mangalore cucumber and chop the peels in to small pieces.
Method
- Heat a pan/kadai add a teaspoon of ghee and roast the peels till they shrink a bit. Transfer them to a plate. Now add a teaspoon of cooking oil to the same pan, then add split black gram lentil, red chillies and curry leaves. Roast them till the lentils turn slightly brown color.
- Add grated coconut to the same pan, stir for a while and switch off the flame. Do not roast more than a minute.
- Now add all the above roasted ingredients in to mixer along with tamarind, jaggery, asafoetida and salt. Grind to coarse paste adding little water.
- Mangalore cucumber peel chutney is ready. It is a great side dish with idli, dosa and rice.
Notes
- I recommend roasting peels in ghee itself. It gives nice aroma to the chutney.
- Roasting grated coconut helps to remove moisture from it.
- You can substitute red chillies by green ones, but you will not get the same color.
See also Mangalore cucumber seeds rasam
