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Nepali Cucumber Chutney
Prep Time
5 mins
Cook Time
10 mins
 

Super easy and tasty Nepali Cucumber Chutney (salad)

| makes about 1-1/2 cups

Course: Salad
Cuisine: nepal
Keyword: cucumber salad, nepalese cucumber chutney
Author: Radhika @ justhomemade
Ingredients
  • 3 dark green english cucumbers finely chopped
  • 2 tbsp black sesame seeds
  • 5 red chillies (I used Byadagi)
  • lemon juice to taste
  • cilantro or coriander leaves for garnish
  • salt
for seasoning
  • 2 tsp sesame oil
  • 1/2 tsp cumin seeds/jeera
  • 1/8 tsp fenugreek seeds/methi coarsely crushed
Instructions
  1. Dry roast black sesame seeds and red chillies separately till the sesame seeds begin to pop out
  2. grind to a coarse powder when cooled

  3. Before finely chopping the cucumber, Slice the ends of the cucumber. Rub the chopped slices over the ends until the white secretion is removed. This helps is removing all the bitterness of the cucumber.

    combine finely chopped cucumber, 1 tsp sesame seeds powder and lemon juice and salt to taste

  4. For tempering, heat oil in a tadka pan. Add jeera and coarsely crushed methi and let the jeera sizzle and methi seeds fragrant

  5. Pour over the chutney and give it a good mix
  6. garnish with cilantro
  7. serve fresh with chapathi or roti or as is as a side
Notes

Can use kashmiri chillies

Can add sichuan pepper if you have

Use mustard oil for seasoning if you have

store the extra leftover sesame seeds powder and use later

if you are using regular Indian cucumbers, peel and remove seeds before finely chopping