Instant crunchy cucumber pickle

Recipe by
Total Time:
3 hours
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1 medium-sized/300/350gms - yellow curry variety cucumber
  • 1.5 tbsp - salt (preferably crystal salt, powdered)
  • 2 tbsp - red chilli powder
  • 10 cloves peeled garlic (lightly crushed)
  • 3/4 tbsp - coriander powder, (dry fried & powdered)
  • 1 tbsp - mustard powder
  • 1 tsp - turmeric powder
  • 150ml - gingelly oil/groundnut oil

How to Make Instant crunchy cucumber pickle

  • Cut cucumber into 1-inch or 1.5-inch cubes, along with the skin.
  • Mix salt, chilli powder, turmeric powder, coriander powder, mustard powder and garlic in a clean bowl with a wooden spatula.
  • Add cucumber pieces and mix thoroughly.
  • Heat oil to smoking point, cool, and add this to the above prepared pickle.
  • Again mix well and bottle it.
  • Keep aside for 2 hours.
  • Can be used instantly and keeps well for 10 to 15 days.
  • If you refrigerate, it will keep for 1 month and will remain crunchy till it is over.
  • Best served with curd rice.