Raw Dosakaya Chutney

Ingredients:

• Dosakaya- 1 (Country cucumber)
• Green Chilies- 3-4 
• Tamarind- 3-4 pieces
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Coriander leaves- a small handful

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilli- 1 broken into 3 pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash and peel the skin of the dosakaya and cut it into 4 pieces. 
2. Remove the seeds and taste to check it is not sour or bitter. 
3. Now chop it into small pieces. 
4. Add green chiles, tamarind to the mixer jar and grind it once into a corse paste.
5. Add the chopped pieces, turmeric powder and salt to it.
6. Grind again once or twice carefully so that it does not turn into a pulp.
7. We want the mix to be very coarse and have small bits of dosakaya in it.
8. Prepare tempering by heating oil in a small pan.
9. To this oil add mustard seeds, cumin seeds, dry red chilies and asafoetida.
10. Once the mustard splatters, turn off the heat and add the coriander leaves. 
11. Now add this tempering to the dosakaya chutney and mix well.
12. Serve with plain rice. 

Tips:

1. You can add garlic cloves to the chutney. Just peel the cloves and add while grinding the green chilies and tamarind.
2. Do not store this for more than a day since it tends to lose its flavor even in the refrigerator. 
3. It tastes best when fresh, so prepare in smaller quantities. 
4. Use a small dosakaya to prepare this chutney.