Cucumber chutney with cooked cucumber

Cut the cucumber into small pieces or shred them, add salt and let them sit for a while to get rid of moisture.

In the meantime Heat olive oil in a saucepot and fry 2 red chilies till crisp. Make sure you don’t burn them

Add onion cut into cubes and 2 cloves of chopped garlic and grated ginger. Fry them for 4 minutes or until light brown. 

Remove the moisture from cucumbers with the use of a strainer or cheesecloth and squeeze most of the moisture. Once most of the water had come out, discard the water and add the cucumber to the saucepan. Cover with the lid and cook till they have a mushy texture.  

add brown sugar and red wine vinegar

Add herbs - cilantro and mint

Add lemon juice and cook on high for 5 minutes or until the mixture thickens in consistency.

Adjust seasoning as needed. 

Cucumber chutney with raw cucumber

Cut the cucumber into small pieces or shred them,

add salt and let them sit for a while to get rid of moisture.

Remove the moisture from cucumbers with the use of a strainer or cheesecloth and squeeze it out.

Once most of the water had come out, discard the water and use just a cucumber 

Blend the cucumber with other ingredients in a food processor or blender until a smooth consistency 

Fill it into sterilized jars and firmly screw the lids

Taste and adjust the salt and lemon to your liking

Keep it in the fridge for a week or refrigerate for later use