Lemon Cucumber Pickle

17 Oct

Dosakaya Avakaya


Lemon Cucumber 1 small
Black Mustard Seeds 1/4 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder a pinch
Salt 1/3 cup
Oil 1 cup

Method of preparation:

Wash the cucumber and pat it dry.
Remove ends, deseed and chop cucumber into small pieces.
Grind mustard seeds into somewhat fine powder with a pinch of salt.

In a mixing bowl, mix chopped cucumber, 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 close the lid.
The pickle matures in an hour and stays for only few weeks if refrigerated.

Notes: Taste a piece of cucumber to make sure its not sweet.

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