Cucamelons Indian Pickle Video

Easy Cucamelon Pickle | South Indian Recipe

Cucamelons harvested from my garden turned into a South Indian style pickle…

Cucamelons look like a miniature watermelon, inside is like cucumber & tastes like cucumber with a hint of lime. However, they are neither cucumber nor melons. Totally different species, popular in Mexico & Central America. My neighbor introduced this tiny cute vegetable to me & I fell head over heels at the first sight. I’ve planted cucamelon in my backyard garden & it didn’t disappoint me. It grew like a weed & I’ve been harvesting almost every single day. So rewarding it is.

Please watch this video to know everything about cucamelon & how to grow it in your garden.

Cucamelons like any other vegetable can be added to stews, soups, curries, stir-fries, etc. They are excellent for making pickles. I made a South Indian style pickle with cucamelons, turned out awesome. Sharing the recipe with you guys.

Cooking Video


Easy Cucamelon Pickle | South Indian Recipe
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Indian
  • Cucamelons, chopped- 2 cups
  • Kashmiri chili powder- 1 tbsp
  • Turmeric powder- ½ tsp
  • Salt- 1½ tsp
While Cooking
  • Gingelly or Light Sesame oil- 3 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Dried red chili flakes- 1 tsp
  • Garlic, chopped small- 2 tbsp
  • Curry leaves- 1 sprig
  • Fenugreek seeds- 1 tsp
  • Asafoetida- ⅛ tsp
  • White Vinegar- ¼ cup
  • Gingelly or Sesame oil- 1 to 2 tbsp
  1. Chop the cucamelons, cut each cucamelon to 3 pieces.
  2. Instead of cucamelon we can use chopped raw mangoes or gooseberries.
  3. Add Kashmiri chili powder, turmeric powder & salt to the cucamelon, combine well.
  4. If you want the pickle to be very spicy, add regular chili powder.
  5. Place a wide frying pan or clay pan over medium heat. Let turn hot.
  6. Add oil, let the oil turn hot. I've added gingelly or light sesame oil, or use vegetable oil.
  7. Add mustard seeds, let splutter.
  8. Add cumin seeds & dried red chili flakes, saute for a few seconds.
  9. Add chopped garlic, saute till garlic turns golden in color.
  10. Add curry leaves, saute.
  11. Add fenugreek seeds & asafoetida, saute for a few seconds.
  12. Do not burn the fenugreek seeds, it will impart a bitter taste.
  13. Add the cucuamelon combined with the spices.
  14. Combine well, cook for 4 minutes till they turn soft.
  15. Do not over cook the cucamelons.
  16. Add white vinegar, combine well.
  17. Cook for 2 minutes.
  18. Finally, add gingelly or sesame oil.
  19. Take the pan from the heat, let the pickle cool down completely.
  20. Transfer to an air tight container, store it in the refrigerator.
  21. This pickle can be stored in the refrigerator for a couple of months.
  22. Enjoy with rice, chapati, etc.
You can replace cucamelons with raw diced mangoes, gooseberry, carrots & green apples.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...