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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.
Prep Time10 mins
Cook Time10 mins
Course: Accompaniment
Cuisine: Indian
Keyword: Dosakaya Chutney
Diet: Gluten Free, Vegan
Servings: 4
Calories: 88kcal
Author: Farrukh Aziz


  • 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


  • 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.


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