Points To Observe:
Select firm cucumbers for this chutney.
Roasting gives the smoky flavor to the chutney. Unlike brinjal the cucumber does not get cooked when roasted to a soft texture. So after roasting the cucumber we need to cook the cucumber pieces.
If desired add a combination of green and red chilies or can also be made using only green chilies too----taste may differ slightly.
See that red chilli pieces do not turn to dark colour or else the taste and colour of the chutney changes. So be careful and immediately transfer the fried ingredients into the strainer so that they stop getting further fried in the hot oil.
Do not burn the seasoning ingredients by frying them for long time and also do not under fry them so that they remain raw. Frying seasoning is an art and that brings the taste to the chutney. So be mindful and fry the seasoning to right texture to get better results.
Adding a small piece of tamarind gives a silent taste to the chutney---however if cucumbers are sour there is no need to add tamarind.
While grinding crush the pieces but do not grind to a fine texture. The coarse texture gives a special taste to chutney. If possible grind using a stone grinder (ROLU).
Add ghee to hot rice and mix the chutney and eat to get the full taste of this dosakaya kalchina pachhadi.