Cucumber Pickle

12 Apr

Keera Dosakaya Pachadi


Cucumber 1/2
Black Mustard Seeds 1/2 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Salt 1/2 cup
Oil 1 cup

Method of preparation:

Wash the cucumber thoroughly and pat it dry.
Peel the cucumber ( if it has thick skin) and remove the ends and seeds (if seeds are too many).
Chop the cucumber into big chunks.
Grind mustard seeds into somewhat fine powder with a pinch of salt.

In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chile powder, fenugreek seeds powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.
Remove into sterilized jar, pour remaining oil and keep the jar tight.
The pickle matures in few hours but stays for only few days.

Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english cucumber) for this pickle.


6 Responses to “Cucumber Pickle”

  1. Mansi April 13, 2008 at 5:00 pm #

    That’s quite a unique pickle! would have to try it sometime..looks nice!:)

  2. yasmeen September 15, 2008 at 5:00 am #

    that quite a pickle would have to try it looks nice.

  3. bano January 28, 2009 at 6:40 am #

    a nice recepie looks nice & unique

  4. khatoon January 28, 2009 at 6:44 am #

    looks, nice

  5. yasu November 10, 2009 at 12:40 pm #

    i love this recipe.
    it looks nice

  6. Raji January 25, 2010 at 9:09 pm #

    thx for comments guys. i love this pickle too.

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