Categories: chutney

Ingredients

• • 1 medium lemon cucumber
• • 1 tsp cilantro (coriander leaves), finely chopped
• • 1/4 tsp turmeric powder
• • 1/4 tsp vegetable oil
• • Salt to taste
• 5.62.1.1 For Masala
• • 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

Directions

1. 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.

2. 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.

3. In a coffee grinder, grind the masala ingredients to a coarse powder.

4. Remove the peel from the roasted lemon cucumber, and chop it roughly on a cutting board.

5. 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.

6. Garnish with cilantro, and serve the roasted lemon cucumber chutney with roti or rice

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