Cucumber Sweet & Sour Chutney

Recipe by Cook's Hideout

Blogging Marathon# 25: Week 2/ Day 1 Theme: Cooking from a Book Dish: Cucumber Sweet & Sour Chutney (Keera Dosakaya Pachadi) My theme for week 2 of BM# 25 is "Cooking from a Book". Like a lot of you reading this post, I have a ton of cookbooks that I have bought over the years. I find a million reasons to buy a book and I see myself cooking through the entire book before buying. But once the book comes home, it sometimes gets neglected. I have to say I do refer to my cookbooks when I'm in a rut...

Ingredients

• 2 english cucumber (Medium (peeled and thinly sliced into 1" long pieces or 1/2" cubes))
• 3 tbsp tamarind (Pulp)
• 1 tbsp Jaggery
• 2 tsp Sesame (Roasted powder)
• supermarket roast chicken, approximately 200g once shredded
• to taste Salt
• 2 tbsps coriander leaves (- finely chopped)
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 2 - 3 chilies (Red)
• 2 chilies (Green - slit)
• 8 curry leaves
• supermarket roast chicken, approximately 200g once shredded ((hing))

Method

1. Heat 1tbsp oil in a pan, add the tempering ingredients and once the seeds start to splutter, add chopped cucumbers and cook for a minute.
2. Add the tamarind pulp, turmeric, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender.
3. Add salt just before switching off the flame. Garnish with coriander leaves. Serve with rice and a curry for a complete meal.

View the recipe instructions at Cook's Hideout