Cucumber is peeled and finely chopped. It is then mixed with tamarind and green chile paste. Finally the cucumber mixture is tempered with spices. Serve quick cucumber pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Cucumber Pickle.
Cucumber 1 Medium
Green Chiles 1
Tamarind 2 inch Piece
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp
Method of preparation:
Peel, wash, remove ends and halve the cucumber.
Scoop off the seeds of the cucumber and finely chop the cucumber.
Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.
In a mixing bowl, mix together chopped cucumber, green chile tamarind mixture and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the cucumber mixture.
Serve quick cucumber pickle with any dal rice or with roti or with chapati.
Notes: Make sure cucumber is chopped fine.
Suggestions: Adjust tamarind and green chile according to tart and spice preferences.
Variations: You can check other cucumber recipes here.
Other Names: Quick Cucumber Pickle.