Thursday, February 4, 2016

Thai Cucumber Chili Relish

Do you like the Thai Cucumber Relish that is served as accompaniment when you order chicken satay at a Thai restaurant? I certainly do. The crunchy diced cucumbers in vinegar, occasionally with chilies and onions all tangy but still crunchy. Seemed simple enough to make but why hadn't I tried it till now? Good question!

While this is a good accompaniment for the Satay, it can be served alongside a variety of other dishes as well. Fried rice, noodles, salad, a spice and sour element for Guacamole dip and also in a sandwich.

In a Egg Sandwich - Delicious

Making it is pretty easy and takes hardly any time at all. If you are looking to make some relish, give this a try.

Prepare the vinegar solution. Bring vinegar, salt and sugar to a boil till it dissolves and cool to room temperature.
Prepare the cucumbers and chilies. Remove the seeds in the cucumber and make small dices. Cut the chilies and shake to remove the seeds. Set aside.
Add the cucumbers and chilies to the cooled vinegar solution and spoon them into sterilized bottles..

Thai Cucumber and Chili Relish
Preparation Time:10 minutes
Cooking Time:10 minutes
  1. 3 cucumbers (I used Persian small cucumbers)
  2. 8-10 Fresh Red Chilies (or fewer)
  3. 2 tbsp diced red onions (optional, I did not add)
  4. 1/3 cup rice vinegar
  5. 2 tsp sugar
  6. 1/2 tsp salt

  1. Cut the cucumber in half and remove the seeds and then chop into small dices.
  2. Cut the chilies if using into small rounds and shake out the seeds that fall out.
  3. In a saucepan add the rice vinegar, salt and sugar and bring it a boil till the sugar dissolves. Let it cool to room temperature.
  4. Add in the chopped cucumbers, chilies and onion if using to the cooled vinegar. Let sit for 20 minutes.
  5. Spoon into a sterilized glass bottle and store in the refrigerator.

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