Mangalore Cucumber Chutney


Cucumbers are low calorie vegetables with high nutritional value, variable size and colour. One such cucumber is the mangalore cucumber called by many names like mangaluru southekayi or yellow cucumber or sambar cucumber. Many interesting dishes are prepared using this mangalore cucumber like sambhar, palya, chutney, dosa. This chutney serves as a side dish with combination of spiciness and sweetness. It is karnataka’s south canara recipe which I learn’t from my mother-in-law. This serves as a good side dish for any breakfast variety like dosa, idli, paddu or it goes well with steamed rice also. It takes very less time and easy to prepare.

Here goes the recipe

Course: Side Dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4 nos


Mangalore cucumber chopped – 1 cup (deskinned and without the inner core seeds)

Grated coconut – ½ cup

Urd dal – 1 tsp

Red chilies – 4-5 nos (depending on the spicyness)

Grated jaggery- 1 tsp

Tamarind paste – 1 tsp

Water as required

Salt to taste

For seasoning:

Coconut oil or any refined oil – 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – 4-5

Hing or asafoetida – a pinch

Red chili- 1


  1. Take a pan; add little oil, when the oil is hot enough add urd dal and sauté well until they become light golden.
  2. Now add red chilies to the same pan and fry for a minute on medium flame.
  3. Cool the fried mixture for further grinding.
  4. Now take a mixer jar and add the cooled fried mixture, cucumber cubes without skin, grated coconut, tamarind paste, grated jaggery and salt. Add water and grind this into fine paste and keep in a bowl for seasoning.
  5. Now heat oil in a small pan. To this add mustard seeds, sauté well for few seconds.
  6. Now add red chili and curry leaves, sauté well for a minute.
  7. Add hing at last and fry for few seconds. Switch off the flame and pour this on the cucumber chutney.
  8. This can be served as side dish for dosa, idli, paddu or rice.


My Notes:

Deskin the cucumber and remove the inner core and seeds for this chutney

Frying individual ingredients gives nice aroma.

If you want to store the chutney for two days, the ground chutney paste can be cooked well in small pan with little oil for 2 minutes or until it slightly thickens. This can be cooled, stored in air tight container.


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Colocasia Leaf Chutney


Colocasia leaf chutney or kesuvina yele gojju is tasty tangy sweetish and mildly flavored with garlic. Most of the colocasia or elephant ears or taro plants are tuberous perennials grown in moist fertile lands. They are called kesuvu in Kannada. Colocasia contain good amount of antioxidants, few minerals with vitamins too thereby having healthy benefits.


Varieties of dishes like patrode, sambhar, chutney, dosa, cutlet are prepared in different regions of India using its leaves, stem and tubers. Most of the colocasia varieties are irritant to throat, tongue or lips due to the microscopic needle raphides. To avoid this they need to be cooked well with tamarind and jaggery. Today I am sharing south canara special household recipe of chutney from colocasia leaves which I learn’t from my mother-in-law.

Here is the simple recipe

Course: Side Dish

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 15 mins


Colocasia or Kesuvina leaves chopped-1 cup

Red chili -2 nos.

Tamarind – small (small gooseberry sized)

Salt as per taste

Jaggery – 2 tsp

Fresh coconut grated- ½ cup

Coconut oil – 1 tsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Garlic pods crushed -2 nos.

Curry leaves – 4-5

Water as required


  1. Wash and clean the leaves, cut them into pieces.
  2. Take a small pressure cooker, add the leaves, red chilies, tamarind, little salt, jaggery, add little water.
  3. Close the lid and pressure cook for 2 whistles. Cool the cooked leaves.
  4. Take a mixer jar, add the cooled leaves, coconut, salt if required. Grind into fine paste. Chutney is ready for seasoning.
  5. For seasoning, heat coconut oil in a pan, add mustard seeds, saute well.
  6. Now add urad dal, garlic pods, curry leaves saute until you get nice aroma. Saute well. Pour this seasoning on the chutney.
  7. Serve chutney with hot rice, dosa, idli, paddu.



Always choose green leaves over slightly dried or yellow leaves to avoid itchiness.

The amount of salt, tamarind and jaggery are variable depending on taste and itchiness of leaves.

Few varieties tend to impart itchiness while chopping them itself. So care to be taken to add right quantity of tamarind and jaggery

The crushed garlic can be burnt or roasted and added to chutney. Green chili can also be used.

The other method of this chutney preparation is by dry roasting red chili and urd dal, then using it for grinding.

Even after cooking and grinding with tamarind and jaggery if you find some itchiness, add more tamarind, salt, jaggery and boil once in a small pan and then do the seasoning.