Tangy Mustard Cucumber Relish Recipe

About this recipe

A zesty and tangy cucumber relish infused with mustard and spices, perfect for a Jain-friendly dinner accompaniment. This no-cook recipe is quick to prepare and packed with bold flavors.

Ingredients

• 450 G English Cucumber 450-550g
• - Sunita Lemon Juice Organic
• - Silver Spoon Granulated Sugar
• - Tata Salt
• 85G Oriental Hot Mustard Powder, 85G

Instructions

1. 1. Slice 500 g of cucumbers into thin rounds and set aside.
2. 2. In a mixing bowl, combine 4 tbsp sugar, 2 tbsp salt, and 2 tbsp mustard powder.
3. 3. Add 250 ml lemon juice to the bowl and stir until the sugar and salt dissolve completely.
4. 4. Sprinkle a pinch of hing (asafoetida) into the mixture for added flavor.
5. 5. Pack the sliced cucumbers into sterilized jars, leaving a little space at the top.
6. 6. Pour the prepared mustard-lemon juice mixture over the cucumbers, ensuring they are fully submerged.
7. 7. Seal the jars tightly and let them sit at room temperature for at least 2 weeks to develop flavor.