Nepali Cucumber Pickles (Kakro Ko Achar)

 
Nepali Cucumber Pickles (Kakro Ko Achar)

4 SERVINGS
gluten free meat lactose free

Ingredients
600 g cucumber, quatered & sliced
80 g sesame seeds
5 tbs high quality olive oil
3 tbs tamarinde paste
1 big tbs salt
1 tbs dried garlic chips
1 tbs coriander seeds
1 tbs sechuan pepper
1 tbs black pepper
1 tbs red curry paste
1 tsp cumin
1 pn Asofetida

When you trek in Nepal you can not hide from Dal Bhat. And when you have one you’ll also find some homemade pickles on your plate. Every guesthouse has it’s one secret recipe. You also can find many versions of pickles in India. Here is our recipe for super delicious cucumber pickles.

Add cucumber and salt in a bown, mix well and set aside for 2 hours.
Meanwhile, dry roast sesame, cumin & coriander seeds until toasted.
Grind garlic chips and toasted spices in a mortar.
Mix all ingredients in a blender until you have a smooth paste.
After 2 hours drain water of cucumber.
Mix paste with cucumber and refrigerate in a sterilized jar.
Serve as a side dish! Like Dal Bhat!

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4 Comments

  1. Pingback: Nepali Dal Baht | Love. Food. Asia.

  2. Pingback: Cumin Seeds in SEA cuisine | Love. Food. Asia.

  3. Pingback: Cumin Seeds in SEA cuisine | Love.Food.Asia.

  4. Pingback: Nepali Dal Baht | Love.Food.Asia.

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