Peel the skin of the Mangalore cucumber and set the flesh aside for other uses.

Heat oil in a kadai.

Fry the chopped cucumber peel in the hot oil until softened.

Remove the fried peel from the kadai.

In the same kadai, add urad dal, chana dal, and grated fresh coconut.

Roast the dal and coconut mixture for 2 minutes.

Grind the roasted mixture along with the fried cucumber peel, dry red chilies, tamarind, and jaggery to a smooth paste.

Season the chutney with salt to taste.

Transfer the chutney to a serving cup.

Heat a small kadai with oil for tempering.

Add mustard seeds to the hot oil and let them crackle.

Add curry leaves and let them splutter.

Pour the tempering over the prepared chutney.

Serve the Southekayi Seppe Chutney with Konkani Style Phanna Doddak for breakfast.