Ingredients:

1 medium-sized/300/350gms – yellow curry variety cucumber
1&1/2 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

Method:

1.Cut cucumber into 1-inch to 1&1/2-inch cubes, along with skin.
2.Mix salt, chilli powder, turmeric powder, coriander powder, mustrad powder and garlic in a clean bowl with a wooden spatula.
3.Add cucumber pieces, 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, 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.