Cucumber Achar is a Nepali pickle recipe. Learn how to make/prepare Cucumber Pickle by following this comfortable recipe.
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• 4 Cups cucumber, peeled, seeded and chopped up into 2 inch length
• 1 tbsp Salt, for dewatering cucumber
• 1/2 Cup sesame seeds
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1 tbsp Chili paste
• 1 tbsp Garlic paste
• 2 tbsp Tamarind paste
• 3 tbsp Mustard oil
• 1 tablespoon Freshly ground black pepper
• Pinch of asafetida
• Salt to taste
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| • | In a large bowl, mix cucumber pieces and salt.
| | • | Let it remain for at minimum 2 hours, to take aside water from cucumber. Thereafter, drain it thoroughly.
| | • | Dry roast sesame, cumin and coriander seeds.
| | • | In a blender, blend the toasted seeds, along with chilli paste, tamarind paste, garlic paste, oil, black pepper, asafetida and salt.
| | • | Pour the mixture onto dewatered cucumber slices. Mix thoroughly.
| | • | Refrigerate in a sterilised jar.
| | • | Cucumber Achaar is ready.
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