Achaar Masala is Indian pickling spices and we're so excited to try this spicy, tangy sweet salad with Achaar or pickled cucumbers! If you can get your hands on some watermelon, we highly recommend making this refreshing salad asap - and if not, try the achaar cucumbers in a another salad, sandwich or on a charcuterie board. All would be delicious choices.
Recipe and photos by Chef Robbie Ackerman
Serves 4-6
4 cups seedless watermelon, cut into ½ in. triangles
2 english cucumbers, peeled, seeded and sliced into half circles
1 fresno pepper, deseeded and sliced very thin
1 cup white vinegar
1 cup water
1 tablespoons kosher salt
1 tablespoon sugar
2 teaspoons Achaar Masala
1 ½ cups greek yogurt
1 lime
In a medium-sized bowl, whisk together greek yogurt and juice of one lime, adding water to thin out as necessary. Reserve lime halves and set aside yogurt.
Transfer cucumbers to a one quart sized container. Combine water, vinegar, salt, sugar and Achaar Masala in a small pot. Heat pickling liquid on the stove just until it simmers, stirring to melt sugar. Remove from heat and carefully pour over cucumbers. Allow to sit for at least one hour in the refrigerator.
Drain cucumbers and reserve liquid for a second use.
To serve, spread yogurt on the bottom of a large bowl and top with watermelon, cucumbers and peppers. Sprinkle with a generous pinch of kosher salt. Zest lime halves over salad and drizzle with olive oil.