Dosakaya Chutney Recipe – Authentic Lemon Cucumber & Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Dosakaya Chutney Recipe – Authentic Lemon Cucumber & Tamarind Relish

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The tangy, slightly spicy, and utterly refreshing flavors of dosakaya (lemon cucumber) combined with the warmth of roasted spices… it’s just pure comfort. I first made this when I was trying to recreate her cooking, and honestly, it took a few tries to get it just right. But now, it’s a family favorite, and I’m so excited to share it with you! This Dosakaya Chutney is a South Indian gem, and trust me, it’s worth seeking out the ingredients for.

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a burst of South Indian sunshine in every bite! It’s incredibly flavorful, surprisingly easy to make, and a fantastic way to add a unique twist to your meals. Plus, it’s a wonderful way to experience a lesser-known vegetable – the dosakaya.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 ½ cups dosakaya (lemon cucumber), cubed, seeds removed
• 1 tbsp senaga pappu (bengal gram)
• 1 tbsp minappa pappu (urad dal)
• 1 tsp cumin seeds
• 1-2 green chilies (adjust to your spice preference!)
• 2 dry red chilies
• 4-5 curry leaves
• 1 ½ tbsp tamarind paste
• ½ tbsp oil (for grinding)
• ½ tsp mustard seeds (for tempering)
• 3-4 fresh curry leaves (for tempering)
• ½ tsp split black gram (minappa pappu)
• ¼ tsp asafoetida (hing)
• 1 tsp oil (for tempering)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

• Dosakaya (Lemon Cucumber) – A Unique South Indian Vegetable: This is the star! It looks a bit like a cucumber, but has a lemony tang. We’ll talk more about finding it later.
• Senaga Pappu (Bengal Gram) & Minappa Pappu (Urad Dal) – The Spice Base: These lentils add a lovely nutty flavor and help bind the chutney. You can find them at most Indian grocery stores. (Approximately 30g Bengal Gram & 30g Urad Dal)
• Tamarind Paste – Balancing Tartness and Flavor: Tamarind is key to that signature tangy flavor. I prefer using paste for convenience, but you can use a block and soak it in warm water instead. (Approximately 30ml Tamarind Paste)

Regional Variations & Spice Levels

This recipe is pretty classic, but like all good Indian recipes, there’s room for personalization! Some families add a little bit of jaggery (gur) for a touch of sweetness. Spice levels vary too – feel free to adjust the number of green and red chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat ½ tbsp oil in a pan over low-medium heat. Add the senaga pappu, minappa pappu, and cumin seeds. Sauté for about 4 minutes, until they turn golden brown and fragrant. Keep stirring so they don’t burn!
2. Now, toss in the curry leaves, green chilies, and dry red chilies. Fry for another minute, until the curry leaves are crisp. Remove from the heat and let it cool completely.
3. Once cooled, grind the sautéed spices into a coarse powder. Add the tamarind paste and blend again until you have a slightly sticky paste.
4. Add the cubed dosakaya pieces and a pinch of salt. Grind everything together to a coarse texture – don’t over-blend, you want some texture!
5. Time for the tempering! Heat 1 tsp oil in a separate pan. Add the mustard seeds and let them pop. Once they start to splutter, add the split black gram and cook until it turns reddish-brown.
6. Finally, toss in the fresh curry leaves and asafoetida (hing) for about 30 seconds.
7. Pour the tempering over the chutney and mix well. And that’s it!

Expert Tips

• Don’t skip the roasting step for the lentils and spices – it really brings out their flavor.
• Grinding to a coarse texture is important for the right consistency.
• Taste and adjust the salt and spice levels as needed.

Variations

• My Aunt’s Secret: She adds a small piece of ginger to the grinding mixture for an extra zing!
• For the Kids: Reduce the number of green chilies or omit them altogether.
• Nutty Twist: Add a tablespoon of roasted peanuts to the grinding mixture.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

• Mild: Use only 1 green chili and omit the red chilies.
• Medium: Use 1-2 green chilies and 1 red chili.
• Spicy: Use 2 green chilies and 2 red chilies.

Festival Adaptations (Ugadi/ Sankranti)

This chutney is a traditional part of Ugadi and Sankranti feasts in Andhra Pradesh and Telangana. It’s often served as part of the bevu-bella (neem-jaggery) combination, symbolizing the balance of sweet and sour in life.

Serving Suggestions

This chutney is incredibly versatile!

• Serve it with hot steamed rice and a dollop of ghee – that’s the classic way to enjoy it.
• It’s also fantastic with idli, dosa, or vada.
• You can even use it as a spread for sandwiches or wraps.

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld and deepen over time!

FAQs

What is Dosakaya and where can I find it?

Dosakaya is a type of lemon cucumber, popular in South Indian cuisine. You can usually find it at Indian grocery stores, especially those specializing in Andhra or Telangana cuisine. If you can’t find it, see below!

Can I use a different type of cucumber if I can’t find Dosakaya?

While dosakaya has a unique flavor, you can substitute with a regular cucumber in a pinch. Add a tablespoon of lemon juice to the chutney to mimic the tanginess.

How can I adjust the sourness of the chutney?

Adjust the amount of tamarind paste. Start with 1 tbsp and add more to taste. You can also add a squeeze of lemon juice.

Can this chutney be made ahead of time?

Yes! In fact, the flavors develop even more if you make it a day ahead.

What is asafoetida (hing) and is it essential for this recipe?

Asafoetida (hing) has a pungent aroma, but it adds a unique savory flavor to the chutney. It’s not essential, but it definitely enhances the taste. You can find it at most Indian grocery stores.