Cucumber Mustard Pickle | Andhra Style Spicy Pickle | Yellow Cucumber Pickle | Dosakaya Chutney |
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Cucumber Mustard Pickle | Andhra Style Spicy Pickle | Yellow Cucumber Pickle | Dosakaya Chutney- If you have a pickle at hand, you can have a happy meal without a Curry. One such Pickle is the Andhra style Cucumber Mustard Pickle. This instant Pickle Cucumber Mustard Pickle lasts at least 2 months. Here is a detailed recipe of this Pickle with images and a video.
Cucumber Mustard Pickle is a special for Telugu people. This is especially made as a fresh Pickle on special occasions and weddings.
There is no wrong season for Cucumber Mustard Pickle. It can be made all through the year and all you need are country Yellow Cucumbers.
This Pickle is good for at least 3 months and you can immediately eat it or let it marinate for a while and eat it. The taste is fantastic both ways. It can be eaten with hot Rice and Ghee or Curd Rice.
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Tips
Yellow Cucumber :
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Only Yellow Cucumbers that are yellow or green should be used. The Green Cucumber we use for salads do not work for the pickle.
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Do not peel the Yellow Cucumber. If you peel it, the pieces will become soft quickly and the pickle won't be as tasty.
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Before you start on the process, check without fail that the Yellow Cucumber is not bitter.
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Country Cucumbers are sour and taste better for the Cucumber Mustard Pickle.
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In case they are not sour, add 2 tbsp Lemon Juice at the end.
Oil: Sesame Oil, Groundnut Oil taste better than Refined Oil.
Fenugreek seeds: The Pickle gets a nice flavour if you add Fenugreek Seeds. But it takes two days for the Fenugreek seeds to absorb the Salt and Oil.
Cucumber Mustard Pickle | Andhra Style Spicy Pickle | Yellow Cucumber Pickle | Dosakaya Chutney | - Recipe Video
Cucumber Mustard Pickle | Andhra Style Spicy Pickle | Yellow Cucumber Pickle | Dosakaya Chutney |
Prep Time 10 mins- Cook Time 5 mins
- Resting Time 5 hrs
- Total Time 5 hrs 15 mins
Servings 50
Ingredients
- 400 gms Sour Yellow Cucumbers
- 1/3 cup Mirchi Powder (70 gm)
- 1/4 cup Salt (¼ Cup + 1 tsp)
- Mustard Powder (1 Spoon less than 1/3 Cup)
- 1/2 tsp Turmeric
- 3/4 cup Oil
Instructions
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Add Turmeric to the Mustard Seeds and make a powder.
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Add Mirchi and Salt to the Powder and set it aside.
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Wash and wipe dry the Yellow Cucumbers, remove the seeds and cut into ½ inch pieces.
- Add the Mustard and Mirchi Powder and Oil to the Cucumber pieces and mix well.
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This Pickle can be eaten as soon as it is mixed. But tastes better if it is allowed to marinate for 5-6 hours so that the Yellow Cucumber pieces absorb the Salt and Mirchi well.
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This pickle stays fresh for at least 3 months.
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