Cucumber Chutney Recipes

CUCUMBER CHUTNEY

Steps:

• Heat oil in a non stick pan, add mustard seeds, cumin seeds, chana dal, urad dal, garlic cloves, curry leaves, asafoetida, red chillies and saute till fragrant.
• Roughly chop cucumbers and add and saute for 1 minute. Add salt and green chillies and mix well.
• Cool slightly and transfer into a mixer jar. Add tamarind pulp and grind coarsely. Transfer into a serving bowl and serve.

CUCUMBER CHUTNEY

Steps:

• Wash, peel and grate the cucumbers then place it in a strainer to drain.
• Cut up the chadon beni, hot pepper and garlic.
• Squeeze the remaining bit of water from the cucumber
• Blend the chadon beni, hot pepper and garlic.
• Add the lime juice, then pour the chadon beni mixture. Adjust salt to taste.

CUCUMBER CHUTNEY

Steps:

• Wash, peel and grate the cucumbers then place it in a strainer to drain.
• Cut up the chadon beni, hot pepper and garlic.
• Squeeze the remaining bit of water from the cucumber
• Blend the chadon beni, hot pepper and garlic.
• Add the lime juice, then pour the chadon beni mixture. Adjust salt to taste.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CUCUMBER RELISH

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

TOMATO AND CUCUMBER CHUTNEY

Steps:

• In an electric liquidiser, blend all the above ingredients into a thick puree
• Chill well before serving