This is my recipe for a super simple relish and dipping sauce. It is inspired by the cucumber relish often served with chicken satay in Thailand.
It is really fast and simple and can be done while you wait for other things to marinate or just before a meal.
It has a surprisingly complex taste of sweet sour and spicy. The cucumber manges to offset the heat from the chillies perfectly giving it a gentle warming feel while reaming refreshing.
What you will need
- Half a cucumber with the skin on
- 2 green or red chillies (you can add more if you like it hot)
- Half a shalot or salad onion
- 1 cup of white rice vinegar
- A pinch of sugar
- fresh coriander for garnish (optional)
Start by adding the white rice vinegar the bowl, now add the sugar. I am using coconut sugar which comes in a hard block. You could use any sugar but I happen to like the taste of this sugar (orange half cylinder in the picture). Dont worry I don’t use it all I just grate a little bit in about a teaspoons worth.
take all your onion and dice it very finely then add it to the bowl of vinegar.
Cut your cucumber in half length ways then slice it thinly. Add this to the bowl.
Now its chilli time, You can add as much or as little as you like according to your taste. I find that if you cut the chilli very thin then you get a better more even heat. If you leave it large you stand the chance of eating a large chunk of chilli which could be a bit overpowering.
Now add the chilli and the coriander to the bowl and give it a stir. You want to make sure all the ingredients get a covering of the mixture.
You can eat straight away or let it sit for a while to let all the flavours mix.
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