Roasted Lemon Cucumber Chutney has a delicious smoky flavor and a tangy and hot taste that’s out of this world! Another one of my mom’s great chutney recipes, this one is easy to make. Serve it with roti or rice. In Andhra Pradesh, India, lemon cucumber chutneys (dosakaya pachadi) are often served with a mixed- dal chutney powder (called “kandipodi” or “sunni”) and ghee (clarified butter).
Lemon cucumbers are low in cholesterol and as such great to include in your meal. They are available in Indian and Asian grocery stores in season.
Lemon cucumbers can sometimes be bitter, so be sure to taste the cucumber before making the chutney.
Cooking Time: 15 minutes
- 1 medium lemon cucumber
- 1 tsp cilantro (coriander leaves), finely chopped
- 1/4 tsp turmeric powder
- 1/4 tsp vegetable oil
- Salt to taste
- 4 tsp urad dal
- 1 1/2 tsp mustard seeds
- 5 red chillies (adjust to taste)
- 1 green chilli
- Asafoetida powder (hing), a pinch
- 2 tsp vegetable oil
- Apply oil to the lemon cucumber and roast on a grill placed on the stove or in the oven, turning it around every now and then until evenly charred and cooked. Remove from grill and let cool.
- Heat 2 tsp oil in a small pan, and add asafoetida and urad dal and fry. As the dal starts browning, add the mustard seeds and red chillies, and fry until the seeds start to pop. Add the green chilli and fry for a second. Remove on a plate and let cool.
- In a coffee grinder, grind the masala ingredients to a coarse powder.
- Remove the peel from the roasted lemon cucumber, and chop it roughly on a cutting board.
- In a blender, add the lemon cucumber and ground masala, along with turmeric powder and salt, and pulse it for a minute or two until blended. Remove in a bowl.
- Garnish with cilantro, and serve the roasted lemon cucumber chutney with roti or rice.