Instant Cucumber Chili Achaar
Instant Cucumber Chili Achaar — bright and refreshing, this quick pickle is an effortless condiment with flavorful aromatics like fennel and mustard! Pair it with simple Indian meals, chaats, sandwiches, and more for a tangy crunch that is so addicting!
Some achaar recipes might seem intimidating with all the ingredients and fermenting time, but this one is totally hassle-free. With just a handful of ingredients and some easy steps, you'll have a jar of delicious homemade cucumber chili achaar ready to be enjoyed in no time!
Ingredients
Pickle:
- 2 cup cucumbers , slit length-wise and cut in 1” pieces
- 1/4 cup green and red chilies , slit length-wise
- 1/4 cup sweet peppers , slit length-wise and cut in 1” strips
- 1 tbsp mustard seeds
- 2 tsp fennel seeds (saunf)
- 1/4 tsp fenugreek seeds (methi dana)
- 1 ½ tsp red chili powder
- 1/2 tsp turmeric powder
- salt , to taste
- 2 tsp vinegar
Tadka:
- 2 tbsp mustard oil , or any another oil
- 1/2 tsp onion seeds (kalonji)
- ½ tsp fennel seeds (saunf)
Instructions
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Coarsely grind mustard seeds, fennel seeds and fenugreek seeds.
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Mix all the pickle ingredients (cucumbers, chilies, sweet peppers, red chili powder, turmeric powder, salt, and vinegar) together with the coarsely grounded masala. It's important to add vinegar for the tangy taste.
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In a small pan, heat mustard oil and add in onion seeds (kalonji) and fennel seeds. Once crackling, add this tempering into the pickle.
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Mix it well and your Cucumber Chili Achaar is ready!
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Store in a sterilized jar in the fridge (for up to a week) and enjoy on parathas,, rotis, sandwich, salads, and weeknight meals like daal-chawal.