Ugandan-style Spicy Cucumber Chutney

Ingredients

This Ugandan adaptation of the Indian cucumber chutney incorporates local flavors and ingredients to cater to the Ugandan palate. While the original Indian version may use ingredients like coriander and cumin, the Ugandan-style chutney focuses on the use of chilies, lime juice, and local spices to add a unique twist and enhance the flavors. We alse have the original recipe for Cucumber Chutney, so you can check it out.

• 2 large cucumbers, peeled and diced (500g) 2 large cucumbers, peeled and diced (500g)
• 2-3 green chilies, finely chopped 2-3 green chilies, finely chopped
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 3g, 0.2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   In a mixing bowl, combine the diced cucumbers, chopped green chilies, and finely chopped red onion.
2. 2.
   Add the fresh lime juice, grated ginger, ground black pepper, salt, and sugar to the bowl. Mix well to combine all the ingredients.
3. 3.
   Heat the vegetable oil in a small pan over medium heat. Once hot, pour the oil over the cucumber mixture and stir gently.
4. 4.
   Allow the chutney to sit for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Cucumbers — Make sure to remove the seeds before dicing to avoid excess moisture in the chutney.
• Green chilies — Adjust the quantity according to your preferred level of spiciness.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Vegetable oil — You can substitute with any neutral-tasting oil like sunflower or canola oil.
• Fresh cilantro leaves — Add the cilantro just before serving to retain its freshness and aroma.

Tips & Tricks

• For a milder version, remove the seeds from the green chilies before chopping.
• Adjust the amount of lime juice and sugar according to your taste preference for tanginess and sweetness.
• Allow the chutney to sit for a few hours or overnight in the refrigerator to intensify the flavors.
• Serve the chutney chilled for a refreshing experience.
• This chutney pairs well with grilled meats, roasted vegetables, or as a condiment for sandwiches and wraps.

Serving advice

Serve the Ugandan-style Spicy Cucumber Chutney as a side dish or condiment alongside your favorite Ugandan dishes. It adds a burst of flavor and freshness to stews, grilled meats, or even as a topping for burgers and sandwiches.

Presentation advice

Present the chutney in a small bowl or ramekin, garnished with fresh cilantro leaves. You can also serve it in a traditional Ugandan wooden bowl for an authentic touch. Accompany the chutney with colorful vegetable slices or crispy plantain chips for an appealing presentation.