Cucumber Pachadi (chutney)

Recipe Ingredients

2		English cucumbers - peeled,
		Diced
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Tamarind paste
2		Green chiles - finely chopped
1 tablespoon	15ml	Brown sugar
4 tablespoons	60ml	Chopped cilantro
1 tablespoon	15ml	Corn oil
1 teaspoon	5ml	Mustard seeds
1/2 teaspoon	2.5ml	Fenugreek seeds
2		Dried red chiles
1/4 teaspoon	1.3ml	Asafetida

Recipe Instructions

Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold.

Source:
Sue Sista of "Sue's India Cuisine"

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