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.