📝 About This Recipe
Hailing from the lush hills of Nepal, Khalpi is a traditional fermented cucumber pickle that captures the essence of Himalayan preservation techniques. Unlike vinegar-based pickles, Khalpi relies on natural fermentation and the warming heat of mustard oil and sun-ripening to develop its signature tangy, pungent, and deeply savory profile. It is a crunchy, probiotic-rich treasure that transforms simple cucumbers into a complex condiment that is essential to a traditional Nepali Thali.
🥗 Ingredients
The Base
- 1 kg Mature Cucumbers (Preferably yellow-skinned or large English cucumbers, deseeded)
- 2 tablespoons Sea Salt (Non-iodized for better fermentation)
The Spice Paste
- 3 tablespoons Yellow Mustard Seeds (Crushed into a coarse powder)
- 1 teaspoon Turmeric Powder (For vibrant golden color)
- 1.5 tablespoons Red Chili Powder (Adjust to desired heat level)
- 1 teaspoon Cumin Powder (Toasted and ground)
- 1/2 teaspoon Szechuan Pepper (Timur) (Ground; provides a unique numbing citrus note)
- 2 inch piece Ginger (Peeled and turned into a fine paste)
- 5-6 cloves Garlic (Crushed into a paste)
The Tempering and Preservation
- 1/2 cup Mustard Oil (Authentic pungent oil is essential)
- 1 teaspoon Fenugreek Seeds (For tempering)
- 1/4 teaspoon Asafoetida (Hing) (Optional but recommended for digestion)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly. If using mature yellow cucumbers, peel them lightly. If using English cucumbers, leave the skin on for crunch.
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2
Cut the cucumbers lengthwise, scoop out the watery seeds with a spoon, and slice them into 2-inch long batons (fingers).
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3
Place the cucumber batons in a large mixing bowl and toss with 2 tablespoons of sea salt. Let them sit for 45-60 minutes to draw out excess moisture.
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4
Drain the released water from the cucumbers. Spread the pieces on a clean kitchen towel or a tray and let them air-dry in the sun for 2-3 hours until they look slightly shriveled but still firm.
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5
In a small bowl, combine the crushed yellow mustard seeds, turmeric, red chili powder, cumin powder, ground Timur, ginger paste, and garlic paste.
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6
Transfer the semi-dried cucumbers back to a dry mixing bowl. Add the spice mixture and toss thoroughly until every piece is well-coated.
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7
In a small skillet, heat the mustard oil until it reaches its smoking point. This removes the harsh raw edge of the oil.
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8
Turn off the heat and let the oil cool for 30 seconds. Add the fenugreek seeds; they should turn dark brown quickly. Add the asafoetida if using.
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9
Carefully pour the hot, tempered oil over the spiced cucumbers. You should hear a satisfying sizzle. Mix well with a clean, dry spoon.
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10
Pack the mixture tightly into a sterilized, bone-dry glass jar. Press down firmly to ensure there are as few air pockets as possible.
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11
Cover the mouth of the jar with a clean muslin cloth and secure it with a rubber band. Place the jar in a sunny spot (windowsill or balcony) for 3 to 5 days.
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12
Taste a piece on day 3. It should be pleasantly sour and pungent. Once the desired fermentation level is reached, replace the cloth with a tight lid and store in the refrigerator.
💡 Chef's Tips
Always use a completely dry spoon when taking Khalpi out of the jar to prevent mold growth. If you don't have access to strong sun, you can ferment it in a warm corner of your kitchen for a few extra days. Yellow mustard seeds are traditional; black mustard seeds can be used but will result in a much sharper, bitter flavor. Don't skip the air-drying step; removing excess moisture is what keeps the cucumbers crunchy during fermentation. If the pickle feels too dry after a day, you can add a little more cooled, smoked mustard oil to the jar.
🍽️ Serving Suggestions
Serve as a side with Dal Bhat (Lentils and Rice) for a classic Nepali meal. Pair with Sel Roti (traditional rice bread) for a festive snack. Use it as a punchy topping for grilled meats or roasted potatoes. Enjoy as a palate cleanser between courses of a spicy Himalayan feast. Serve alongside a glass of Chhaang (traditional millet beer) or a cold lager.