Title: Cucumber Chutney (Kheere Ki Chatni)
Categories: Relish Indian
Yield: 4 Servings

4	oz	Cucumber
4	oz	Raw cane sugar
1/2	pt	Water
		Sea salt; to taste
	pn	Black salt
1	ts	White cumin seeds; roasted and ground
1	ts	Fresh ginger; grated
1/2	tb	Slivered almonds
1/2	tb	Slivered dry dates
4	tb	Lemon juice

This delectable sweet chutney can also be made with Indian "kakdees" (also known as cucumber in English) if they are available. Serve as an accompaniment to savoury snacks like the pakoda, or with a meal. Feel free to serve with western snacks or take on a picnic.

1. Wash and then peel the cucumber; grate it and soak in water 10 to 15 minutes.

2. Meanwhile, place the sugar and measured water in a saucepan; put over moderate heat and bring to the boil. Remove pan from heat.

3. Squeeze out the cucumber from the soaking water and add to the boiled sugar mixture; add the rest of the ingredients in order of listing and return the pan to moderate heat. Cook another five minutes before removing the pan from the heat to let the chutney cool.

4. Serve as needed; store the remainder in the refrigerator or in a covered container. Do not keep it for more than two or three days.

Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-20-97

Greg's Comments: I don't know "black salt". It is not among the "magic ingredients" in the front of the book. Nor do I know what is meant by "Squeeze the cucumber from the soaking water.." I guess some experimenting would give the answer to this one.

Since this chutney contains a lot of sugar which acts as a preservative, a larger quantity could be made and sealed in sterilized jars while hot - it should then keep almost indefinitely.

From: Greg Mayman Date: 09-20-97 (12:21) The Pine Tree Bbs (222) Cooking(F)

previous

next