### TranslatedIngredients: 1 Mangalorean cucumber - cut into cubes,1 teaspoon Turmeric powder (Haldi),1 tablespoon Red Chilli powder,1 cup Tamarind Water,2 teaspoon Jaggery,Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 pinch Asafoetida (hing),Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sweet and Sour Mangalore Cucumber Chutney Recipe, heat a skillet with oil. Add chopped mangalore cucumber, turmeric powder and salt and give it a toss. Keep it covered and cook until the cucumber becomes soft and cooked. This will take about 20 minutes to get done. Add tamarind water and jaggery and cook till the water is all evaporated. Finally add red chilli powder and little salt and cook for another 5 minutes. Once done, switch off the heat and allow it to cool down. Grind the mangalore cucumber into a smooth paste by adding some water. After grinding transfer it to a serving bowl. Heat a kadai with oil, add mustard seeds allow it to splutter and then add curry leaves and urad dal and leave it to sparkle for few seconds. Sprinkle hing and pour the hot tempered oil over the chutney and serve.Serve the Sweet and Sour Mangalore Cucumber Chutney Recipe along with the neer dosa, or plain dosa and a South Indian Filter Coffee by the side.
