CUCUMBER GREEN CHILLI PICKLE

Cucumber and Green Chilli  Pickle .IMG_2240  with Spices.

Preparation time :  Less than 30 Minutes

Doesn’t need any Cooking except Seasoning.

Serve with STEAMED RICE, CHUTNEY POWDER and GHEE . or as Side for LUNCH / DINNER.

Stays Good in the refrigerator for 4 to 5 Days. Enjoy after Half Hour of Preparation.

INGREDIENTS:IMG_2041IMG_2042

1.Yellow  Cucumber -3

2. Green Chillies – 10 ( Mild Spicy )

3. Curry Powder – 1 to 2 tbsp. ( Blend of Red chilli Powder, Cumin Powder , Coriander Powder, Fenugreek Powder , Mustard Powder, Garlic and Coriander leaves)

4. Salt as Per taste

5. Turmeric – 1/4 th tbsp.

6. Juice of Lime – Half

7. Finely  Chopped Coriander Leaves

8. Oil – 2 tbsp.

9. Seasoning – Urad Dal – 1 tbsp. , Cumin and Mustard seeds – 1/2 tbsp. each

10. Broken Red Chillies -4

11. Hing – Pinch

12 . Curry Leaves

13. Crushed Garlic – 4 Cloves

METHOD:

1.  Do not Peel the Skin of Cucumber and remove the seeds. Cut into Bite size Pieces.

2. Heat 2 tbsp. Oil and add Mustard seeds followed by Urad dal, Cumin seeds, Red chillies, Hing and Curry leaves .

3. Transfer the Seasoning to a Bowl . To this add Curry Powder, Crushed Garlic ,Salt , turmeric and Lime Juice . Mix well.

4. Now add Cucumber Pieces, Green Chillies and Finely Chopped Coriander Leaves  to the Spice Powder  . Mix well.

5. Leave on the Kitchen Counter for Half an Hour before you Serve.

IMPORTANT NOTES :IMG_2165

1. Do not Peel the Skin of Cucumber . It holds the shape and Cucumber won’t get softer soon.

2. Don’t Skip Spices, Crushed Garlic , Seasoning and Lime juice.

3. Use Light Green Chillies which are not Spicy.

4. Serve as a side for LUNCH or DINNER.

5. Store in a Air tight container Jar for Long Shelf Life.

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