CUCUMBER CHUTNEY

The Cucumber chutney is a very cherished recipe in Andhra Cuisine. Cucumber chutney or Dosakaya pachadi is one of the most popular chutney and it finds its place in a menu for any special occasion. It is tangy and spicy chutney.  Preparing this chutney is very simple and perfect for summer season. In AndhraPradesh, this chutney is often served with a mixed- dry chutney powder (called "kandi podi") and ghee. It is best served with hot rice and ghee or hot naan.

The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys flavor extremely great when ground in the mortar and pestle but these days they're replaced with electrical mixers and blenders. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. Chutneys are available in two main categories, sweet and hot; each type generally include numerous spices, such as chili, but vary by their key taste. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….

Cucumber is one of the oldest cultivated crops, popularly known as ‘khira/kheera’ or ‘kakdi’ in Hindi. It is also known as ‘Dosakaya’ in Telugu, ‘Kakkarikkari‘in Tamil, ‘Kani Vellarikka‘ in Malayalam, ‘Kakdi‘ in Gujarati, ‘Sosha‘ in Bengali, ‘Kakadi‘ in Marathi, and ‘Tar‘ in Punjabi. Cucumber or Cucumis sativus is a creeper that belongs to the Cucurbitaceous family. It has a light to dark green color, thin skin, moisture-rich flesh with tiny edible seeds inside, and is enjoyed best in salads, sandwiches, or as a juice.  We can intake cucumber in form of dishes like Cucumber Chutney, Cucumber Dal, Cucumber And Lemon Tadka Dal, Cucumber Mutton Curry Yellow Cucumber Dosakaya, Cucumber And Bengal Gram Chutney…

Preperation tips:

• The chutney can be stored for a couple of days in refrigerator.
• These chutney ‘s taste awesome when ground in traditional mortar and pestle. If you have the equipment and energy to make it that way, believe me, you can get the real taste of these chutney’s.
• Before you start thechutney just taste the cucumber so that it’s not bitter.

Health Tips:

• Chutney acts as an appetizer and also some are good for digestion.
• Cucumbers help to soothe inflammations, sunburn and treat rashes.
• Cucumber is known to work wonders on pimples as well as blackheads.
• Cucumber contains 90% water and thus, helps to keep your skin hydrated.
• Cucumber seeds are rich in vitamin E and potassium which helps in reducing fine lines, spots and other signs of aging.
• The calorie content in cucumbers is low and therefore, it is a great substitute for snacks loaded with calories. Since cucumbers have dietary fibers, it checks your tendency to over-eat. Your stomach feels full and you tend to eat less. Thus, it is a healthy way to spur weight-loss.
• According to World Health Food “Cucumbers are a valuable source of conventional antioxidant nutrients including vitamin C, beta-carotene, and manganese.”

This Cucumber Chutney has a very delicious and amazing smoky flavor, tanginess and hot taste that are out of this world! The feel of the fresh flavors and crunch of the cucumber in every bite along with the tadka/tempering flavor is priceless.