Peel or score the outside of the cucumber lengthwise, leaving some of the skin for both color and texture. Remove ends of the cucumber and discard. Slice the cucumber into ten 1-inch wheels.
Scoop out some of the center of each wheel using a thin spoon or melon baller to make a slight indentation. Be careful not to scoop a hole in the cucumber.
Julienne the candied ginger and set aside.
Spoon the chutney evenly onto the cucumber slices. Top with one cashew, one piece of candied ginger, and one mint leaf.