Today I am going to share “Matured Cucumber Pickle” (पाकेको काक्रोको अचार – pakeko kakro ko achaar, aka Khalpi खल्पी) recipe, a delicious Dashain and Tihar festival recipe.
This fermented cucumber pickle is especially made during Dashain and Tihar festivals. It’s easy to make from readily available ingredients at home. Believed to help with the digestion and cooling down your body. It can be stored in an airtight container for months. Goes well with Nepali lunch and dinner dishes such as Dal (lentils) and Bhat (rice).
Suggested ingredients. Adjust per your taste.
- Matured Brown Cucumber: 2kg or 4.40lbs
- Wash and slice lengthwise. Soft lining and seeds should be removed, then cut into cubes. Leave outside in bright sunlight for about 3 hours.
- Mustard Oil (तोरीको तेल): 1/2 cup
- Mustard Powder (रायो वा सर्सिउंको धुलो): 1/3 cup or 80ml
- Kashmiri Red Chilli Powder (कश्मीरी रातो खोर्सानीको धुलो): 1/4 cup or 60ml
- Szechwan Powder (टिम्मुरको धुलो): 1/2 teaspoon
- Cumin and Coriander Powder (जिरा-धनियाको धुलो): 1 tablespoon
- Fenugreek Seeds (मेथी): 1 teaspoon
- Salt (नून): 2 tablespoons or per your taste
- Turmeric Powder (बेसार): 1 teaspoon
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