- Servings : 2-4
- Prep Time : 25m
- Cook Time : 1m
- Ready In : 45m
Chutneys are regularly served with meals in Nepal and this lovely refreshing Cucumber Chutney with a tang makes a delicious addition to any Nepali meal.
A sample recipe from our Cardamom Days Recipes from Nepal book
- 1 large cucumber, about 400g, cut in half lengthways, peeled, deseeded and very thinly sliced
- 1 tsp salt
- 2 tbsp sesame seeds
- 60 ml plain yoghurt
- 1 tbsp chopped coriander leaves
- 1 tbsp fresh lime juice
- 1 small green chilli, seeds removed and finely chopped
- ¼ tsp chilli powder
- ⅛ tsp ground Szechuan pepper
- 2 tsp mustard oil
- ¼ tsp fenugreek seeds
- ¼ tsp turmeric powder
Mix the cucumber and salt in a bowl then place in a sieve to allow the resulting liquid to drain. Leave to drain for about 20 minutes, stirring occasionally and press out as much water as possible. Tip out onto kitchen paper to remove more of the water.
Heat a small frying pan over a medium heat and add the sesame seeds. Stir continuously to brown evenly and stop the seeds from popping out of the pan. Dry fry for about 1 minute and leave to cool on a plate before grinding to a powder.
Put the drained cucumber into a bowl and add the ground sesame seeds, yoghurt, coriander, lime juice, fresh and powdered chilli, and Szechuan pepper. Mix well.
Heat the mustard oil in a small pan over a medium-high heat. Add the fenugreek when the oil is hot and fry for about 5 seconds until the seeds are starting to change colour. Take the pan off the heat, add the turmeric powder, mix and then add this to the cucumber and stir in. Leave for 15 minutes to allow the flavours to come through before serving.