Mint Cucumber Chutney

Do you know that cucumbers contain about 95% water?! All those water in the cucumbers helps in keeping you hydrated. It is highly recommended especially in summer. No wonder they are a native to India 😀 Though mint grows as weed commonly, they have innumerable health benefits. In addition to aiding in digestion, mint has anti-inflammatory and anti-viral properties. It infuses a refreshing taste in the food too.

I wanted to combine these two very refreshing ingredients in a chutney. I knew that it would go well together. But I was still a bit skeptical about how it would turn out. It turned out great! More than great actually :-)To my surprise, I could identify both the flavors quite distinctively! Everyone at home liked it. I hope you will do too once you try it! 🙂

Ingredients

Servings : 4Prep time: 5 mins Cook time: 5 mins
Mint leaves1 cup
Coriander leaves1/2 cup
Garlic cloves2
Ginger1 inch
Grated Coconut/Coconut pieces1/2 cup
Dried Red chillies5-6
Bengal gram1 Tbsp
Split Urad dal1 Tbsp
Salt1.5 tsp
Chopped Cucumber3/4 cup
WaterAs needed
AsofetidaA pinch
Mustard1 tsp
Curry leaves10
Oil 1 tbsp

Method

  • Rinse the mint and coriander leaves. Roughly chop the garlic, ginger, coconut and keep them ready.
  • Heat oil in a pan, add bengal gram, split urad dal and red chillies. Fry until the pulses are golden brown.
  • Add the mint and coriander leaves followed by the ginger and garlic. Fry until the leaves wilt.
  • Let the mixture cool down completely.
  • Chop the cucumber roughly.
  • In a mixer, add the coconut. If using coconut chunks, grind them first. Then add the cooled down mint mixture.
  • Give it a pulse and then add the cucumber slices.
  • Grind them into a smooth mixture. Add salt.
  • The cucumber releases water when ground. So, add water as necessary.
  • Temper the chutney with mustard, curry leaves and asofetida.
  • Serve as a side for Idli/dosa or even as a thogayal for rice!

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