Ingredients
medium size cucumber
one small onion
green chillies 6
green coriander
a little tamarind
salt
1 tbsp Chanadal, 1 tbsp urad dal, 1/2 tbsp mustard
1 tbsp oil
Method
put the cucumber directly on low flame and cook it like baingan for bartha. Allow it to cool. Peel off the skin, cut into pieces. Heat one tbsp oil in kadai and fry chanadal, urad dal and mustard. when mustard starts crackling add green chillies and fry for few minutes. Grind this coarsely. Add raw onion cut into pieces, tamarind salt, green coriander, cut cucumber and grind further. The chutney is ready to eat. This tastes better with rice. This pickle is tastier if prepared with grinding stone instead of mixie
one small onion
green chillies 6
green coriander
a little tamarind
salt
1 tbsp Chanadal, 1 tbsp urad dal, 1/2 tbsp mustard
1 tbsp oil
Method
put the cucumber directly on low flame and cook it like baingan for bartha. Allow it to cool. Peel off the skin, cut into pieces. Heat one tbsp oil in kadai and fry chanadal, urad dal and mustard. when mustard starts crackling add green chillies and fry for few minutes. Grind this coarsely. Add raw onion cut into pieces, tamarind salt, green coriander, cut cucumber and grind further. The chutney is ready to eat. This tastes better with rice. This pickle is tastier if prepared with grinding stone instead of mixie
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