Wash the cucumber and peel the skin off (if the skin is too thick), chop the keera in to big chunks, grind the mustard seeds,fenugreek seeds seperately as a fine powder.
In a mixing bowl add cucumber chunks, chilli powder, mustard powder, fenugreek powder, salt together with little oil to get uniform mixture.
After thorough mixing adjust the salt by tasting th pickle,add lemon juice up to your taste, finally put tempering if you required so.
Take the clean jar and transfer pickle by adding the remaining oil to that.set aside for 24 hours.
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