Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. Let stand for 15 minutes, tossing occasionally to encourage the liquid to drain.

Step 2

Meanwhile, using a mortar and pestle or the bottom of a heavy skillet, crush the peanuts to fine bits; it’s OK if some larger pieces remain.

Step 3

Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Put the cucumbers in the large bowl and add the crushed peanuts, lemon juice, cilantro and chili; toss to coat.

Step 4

In a small saucepan over medium, combine the oil, cumin seeds and mustard seeds. Cook, swirling the pan, until sizzling and fragrant, about 2 minutes. Pour the mixture over the cucumbers and stir. Let stand at room temperature for 10 minutes, or cover and refrigerate up to 4 hours. Just before serving, taste and season with salt and pepper.