Dosakaya pachadi recipe is a traditional chutney recipe from Andhra cuisine with delightful combination of flavours form spicy to tangy to jazz up any meal.
1. Check the cucumber for bitterness before using.
2. Try to select a raw cucumber for this recipe. Raw cucumber tastes better and also has a crunch than ripen cucumber.
3. Adjust spice levels with green chillies. I have made the chutney on the spicier side. It also depends on the spiciness of the green chillies.
4. Traditionally, we make the chutney in a “rubbu rolu”/"ammi kal" or a stone mortar. However, if you do have a mortar and pestle, please do give it a try.