There are six prominent seasons in India, spring, summer, monsoon, autumn, and winter. And there is one more, which is more eagerly awaited than the ones I mentioned before – ‘ the Mango season’. In India, you get mangoes of all kinds, shapes, sizes, and varieties. And while most Ketones, find it hard to resist a ripe and heavenly smelling mango, what they find even harder is to resist a bite a mango pickle. Like the west cannot do without their choco-chip cookies, we Indians cannot live without our pickles and chutneys. But the fact of the matter is that most of our pickles have tamarind, or sugar, carrots and other ingredients that are not Keto friendly. And most of them have a base of mustard oil, and other commonly found oils. So I digged up my old cookbook and found a recipe for a unique pickle that is very commonly eaten in Nepal. It is called “ Kakro ka achar” or Cucumber pickle. My mom used to make spicy cold potatoes with this recipe, and it was a hit with her friends and us. So today, here I am sharing Keto Nepalese Cucumber Pickle with you, and pretty much sure you’ll love having this on an everyday basis with your regular food to add that missing spice.

Also Read: Keto Stuffed Mushroom

The taste of this pickle is very unique; it is super refreshing for a hot summer day. You can have it as a side, as the main dish, or as a snack. It stays fine in the fridge for a week. Just remember to store it in an airtight container. For my friends in Nepal, who follow my recipes diligently, I am aware that the original recipe calls for Szechwan pepper. But I could not find that in my small town, so I replaced that with black and white pepper. In case you have the original spice please feel free to use that. And since tamarind is very high carbs, I have used lime juice instead.

Keto Nepalese Cucumber Pickle Making Procedure

1. Cut the cucumber into any size you want, wash and de-seed them. I have cut them into long pieces, almost 2 inches in size.

2. Sprinkle 1 tsp salt on them and keep them aside for at least an hour.

3. After an hour drain the water from the cucumber.

4. Take out all the dry spices and keep them ready.

5. Roast the sesame seeds, coriander seeds and cumin seeds on a hot skillet for five to seven minutes, until the sesame becomes golden. Ensure that the spices do not get burnt.

6. In a grinder drop the green chilies, the roasted spices, olive oil, garlic, salt, and 1/4th cup water.

7. Grind well until a fine paste is formed.

8. The paste and the cucumber needs to be mixed now. Check for the salt.

9. Add some freshly chopped coriander leaves.

10. Store in an airtight container, in the fridge.