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Instant cucumber pickle

Anjali sunayna Verma
10 minutes
Prep Time
10 minutes
Cook Time
5 People
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ABOUT Instant cucumber pickle RECIPE

Today I tried something very different and made Cucumber pickle (Kheere Ka Achaar). This achaar unlike others can be kept only 2-3 days but the taste is just awesome.

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Sauteeing
  • Condiments
  • Healthy

Ingredients Serving: 5

  1. 2+ 1/2 cucumber, chopped to small pieces
  2. 1 tablespoon oil
  3. 1/2 teaspoon turmeric powder
  4. 1 tablespoon red chilly powder
  5. 1 tablespoon mango powder
  6. Salt to taste
  7. To dry roast and grind to powder:
  8. 1 tbsp mustard seeds
  9. 1/2 tbsp methi seeds(fenugreek seeds)
  10. For Tempering :
  11. 6 cloves of garlic, chopped
  12. 1/2 tsp urad daal
  13. 1/4 tsp mustard seeds
  14. 1/4 tsp cumin seeds
  15. 5-6 dry red chillies, broken
  16. 1/2 tsp asafoetida
  17. A handful of curry leaves


  1. Peel and chop the cucumber to very small pieces, smaller than bite size pieces preferably.
  2. Dry roast the mustard seeds and methi seeds and grind to powder. Keep aside.
  3. Chop garlic and heat oil for tempering. Add the chopped garlic, urad daal..let it brown. Add the mustard seeds and cumin seeds, let them splutter too.
  4. Now add the red chillies, hing and curry leaves, when they splutter add it to the chopped cucumber.
  5. Add the rest of the ingredients like grind seeds powder, salt, turmeric, red chilli powder and mango powder to the cucumber. Toss all ingredients well.
  6. In the beginning , the pickle is thick, but slowly the juices from the cucumber start coming out and the pickle will become juicy.
  7. After one day, it will be more juicy, thats why it doesn't store good for long.
  8. Serve immediately with hot steamy rice.
  9. This is really very delicious and unique recipe .

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