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 (cut into 3 pieces)
  • Kashmiri chili powder- 1 tbsp
  • Turmeric powder- ½ tsp
  • Salt- 1½ tsp
While Cooking
  • Coconut or Vegetable oil- ¼ cup
  • 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
  • Sesame oil- 1 tsp
  1. Chop the cucamelons, cut each cucamelon to 3 pieces.
  2. Add Kashmiri chili powder, turmeric powder & salt to the cucamelon, combine well.
  3. If you want the pickle to be very spicy, add regular chili powder.
  4. Place a wide frying pan or clay pan over medium heat. Let turn hot.
  5. Add oil, let the oil turn hot.
  6. Add mustard seeds, let splutter.
  7. Add cumin seeds & dried red chili flakes, saute for a few seconds.
  8. Add chopped garlic, saute till garlic turns golden in color.
  9. Add curry leaves, saute.
  10. Add fenugreek seeds & asafoetida, saute for a few seconds.
  11. Do not burn the fenugreek seeds, it will impart a bitter taste.
  12. Add the cucuamelon combined with the spices.
  13. Combine well, cook for 5 minutes till they turn soft.
  14. Do not over cook the cucamelons.
  15. Add white vinegar, combine well.
  16. Cook for 2 minutes.
  17. Finally, add sesame oil.
  18. Remove the pan from the heat, let the pickle cool down completely.
  19. Transfer to an air tight container, store it in the refrigerator.
  20. This pickle will be good for a month if kept in the refrigerator.
  21. Enjoy with rice, chapati, etc.
You can replace cucamelons with raw diced mangoes, gooseberry, carrots & green apples.