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Instant crunchy cucumber pickle Recipe

Instant crunchy cucumber pickle is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
25 pieces
Rated 5 based on 100 votes


  • 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:

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


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