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Instant Cucumber Pickle

Instant Cucumber Pickle

Cooking Time

Preparation Time : 15

Cook Time : 10

Total Time : 25


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


  • 01

    Peel and chop the cucumber to small pieces, smaller than bite size pieces preferably.

  • 02

    Dry roast the mustard seeds and methi seeds and grind to powder.

  • 03

    Chop garlic and heat oil for tempering. Add the chopped garlic, urad daal..let it brown.

  • 04

    Add the mustard seeds and cumin seeds, let them splutter.

  • 05

    Add the red chillies, hing and curry leaves, when they splutter add it to the chopped cucumber.

  • 06

    Add the rest of the ingredients like salt, turmeric, red chilli powder and mango powder to the cucumber. Mix well.

  • 07

    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.

  • 08

    After one day, it will be more juicy, thats why it doesn't remain good for long.

  • 09

    Serve immediately with hot steamy rice, chapati or naan.

  • 10

    Instant pickle is ready to relish.

  • 11

    This pickle unlike others can be kept only for 2-3 days but the taste is just awesome.



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