Instant Cucumber Pickle

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Instant Cucumber Pickle

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min

Ingredients

Serves : 4
  • 1 1 1/2 cucumber, chopped to small pieces


  • 2 tablespoon oil


  • To dry roast and grind to powder: 1 tablespoon mustard seeds


  • 1/2 tablespoon fenugreek seeds


  • To add to chopped cucumber: 1/2 teaspoon turmeric


  • 1 tablespoon mango powder


  • 1 tablespoon chilly powder


  • For Tempering: 6 cloves of garlic chopped


  • 1/2 teaspoon urad dal


  • 1/4 teaspoon mustard seeds


  • 1/4 teaspoon cumin seeds


  • 2 dry red chillies, broken


  • 1/2 tsp asofoetida


  • 4-5 curry leaves

Directions

  • Peel and chop the cucumber to small pieces, smaller than bite size pieces preferably.
  • Dry roast the mustard seeds and methi seeds and grind to powder.
  • Chop garlic and heat oil for tempering. Add the chopped garlic, urad daal..let it brown.
  • Add the mustard seeds and cumin seeds, let them splutter.
  • Add the red chillies, hing and curry leaves, when they splutter add it to the chopped cucumber.
  • Add the rest of the ingredients like salt, turmeric, red chilli powder and mango powder to the cucumber. Mix well.
  • You will notice that when its first mixed, the pickle is thick, but slowly the juices from the cucumber start coming out and the pickle will become juicy.
  • After one day, it will be more juicy, thats why it doesn't remain good for long.
  • Serve immediately with hot steamy rice, chapati or naan.
  • Instant pickle is ready to relish.
  • This pickle unlike others can be kept only for 2-3 days but the taste is just awesome.