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    Dosakaya Chutney (Yellow Cucumber Chutney)

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    Chutneys!! Oh, they cannot be missed from being part of every Indian meal. I always see to it that my fridge always have one or the other type of chutney stocked.  This time it’s a Dosakaya chutney or can be also called as Yellow Cucumber Chutney. Dosakai is a round yellow cucumber popular in the southern part of India. Being from northern part of India and now tuning myself to southern meals, I myself learnt this version of the dosakaya chutney from my South Indian maid.  And believe me, you make it and you will just love it..Here is how you can make it

    Dosakaya Chutney in a white bowl, some coriander leaves, lemon and curry leaves at the back.

    How to make dosakaya chutney recipe

    In a pan, heat 1 tbsp of oil.  Add cubed cucumber and toss on high heat for 2 minutes.
    Take off the stove and empty the fried cucumber cubes to another bowl.
    In the same pan now, add sliced onions.  Toss on high heat for a minute.  Add tomatoes, green chilies, toss for another minute till all the raw smell is eliminated and tomatoes get soft.
    Take it off the stove and allow it to cool.
    Blend together the cucumber, tomatoes, onions, green chili, coriander leaves, tamarind pulp and salt to a smooth paste.
    Empty the chutney in a bowl.
     
    For tempering:
    Heat oil in a small pan.
    Add mustard seeds and allow it to crackle.
    Then, add urad dal and fry till light golden brown.
    Add curry leaves and fry for few seconds.
    Pour this tempering over the prepared chutney.
    Enjoy the chutney with Dal, Rice, Khichdi, Pongal, Dosa, Idli, Uthappam or any snacks of your choice.

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    Dosakaya Chutney

    Dosakaya Chutney in a white bowl, some coriander leaves, lemon and curry leaves at the back.
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    Dosakaya Chutney (Yellow Cucumber Chutney)

    Dosakai chutney is a delicious yellow cucumber chutney from the South indian Cuisine. You can relish this chutney with steamed rice or chapathi and ghee.
    Course Accompaniment
    Cuisine Indian
    Keyword Dosakaya Chutney
    Diet Gluten Free, Vegan
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 4
    Calories 88kcal
    Author Farrukh Aziz

    Ingredients

    • 1 yellow cucumber (dosakai) large size , cut in cubes
    • 1 onion medium size, sliced
    • 2 tomatoes mediumsliced
    • 3 green chilies (can be varied as required)
    • ¼ cup coriander leaves tightly packed
    • Salt as per taste
    • 1 tbsp oil 15ml

    For tempering

    • 1 sprig curry leaves
    • 1 tsp urad dal (split white lentils)
    • 1 tsp mustard seeds
    • 2 tsp oil

    Instructions

    • In a pan, heat 1 tbsp of oil. Add cubed cucumber and toss on high heat for 2 minutes.
    • Take off the stove and empty the fried cucumber cubes to another bowl.
    • In the same pan now, add sliced onions. Toss on high heat for a minute. Add tomatoes, green chilies, toss for another minute till all the raw smell is eliminated and tomatoes get soft.
    • Take it off the stove and allow it to cool.
    • Blend together the cucumber, tomatoes, onions, green chili, coriander leaves, tamarind pulp and salt to a smooth paste.
    • Empty the chutney in a bowl.

    For tempering:

    • Heat oil in a small pan.
    • Add mustard seeds and allow it to crackle.
    • Add urad dal and fry till light golden brown.
    • Add curry leaves and fry for few seconds.
    • Pour this tempering over the prepared chutney.
    • Enjoy the chutney with Dal, Rice, Khichdi, Pongal, Dosa, Idli, Uthappam or any snacks of your choice.

    Nutrition

    Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 186mg | Fiber: 3g | Sugar: 4g | Vitamin A: 599IU | Vitamin C: 25mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

    Reader Interactions

    Comments

    1. Farrukh Aziz Ansari says

      Thanks Ruxana 🙂

      Reply

    2. Ruxana Gafoor says

      yummy chutney...nice presentation

      Reply

    3. Farrukh Aziz says

      Yeah Asma, peel and deseed it, then proceed 🙂

      Reply

    4. asma says

      Do v have to peel the dosakai?

      Reply

    5. Farrukh Aziz says

      thank you so much Indu 🙂

      Reply

    6. Indu says

      Very beautiful pics. And a recipe I haven't tried out yet. Thanks for sharing.

      indugetscooking

      Reply

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