Ingredients
Cucumber – 1 medium, peeled & chopped
Green chili – 1–2
Ginger – ½ inch piece
Garlic – 1 clove (optional)
Yogurt / Curd – ¼ cup
Salt – to taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – few
Execution
1. Grind
In a blender, combine cucumber, green chili, ginger, garlic, and salt.
Blend to a smooth paste.
Add yogurt and mix well.
2. Temper
Heat oil → add mustard seeds & curry leaves.
Pour over the chutney.
3. Serve
Serve chilled with idli, dosa, or rice.
Additional tips
Peel the cucumber to avoid bitterness from the skin.
Use chilled cucumber and yogurt for a refreshing taste.
Tempering adds aroma, but you can also serve raw for a quick version.