Cooling Cucumber Chutney

Ingredients

• Salad cucumber - 2 whole
• Curd - 1 cup
• Garlic - 2 clove
• Green chili - 2 whole
• Asafoetida powder - 1 pinch
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 whole
• Lime juice - 1/2 tsp
• Oil - 2 tsp
• Salt
• Sugar
• Coriander leaves

Instructions

1. 1Peel and grate the 2 salad cucumbers, then transfer the grated cucumber to a mixing bowl.
2. 2Add 1 cup curd to the bowl and stir until the cucumber and curd are evenly combined and smooth.
3. 3Heat 2 tsp oil in a small pan until it shimmers, then splutter 1/2 tsp mustard seeds so they begin to pop.
4. 4Add 1 pinch asafoetida powder, the curry leaves, the chopped green chilies and the chopped garlic to the pan and sauté until the garlic is fragrant and the curry leaves darken slightly.
5. 5Pour the hot seasoning over the cucumber and curd mixture and fold gently to combine, taking care not to break up the cucumber too much.
6. 6Add lime juice, then season with salt and sugar to taste and mix well.
7. 7Garnish with chopped coriander leaves and serve with fried rice.