Thai Cucumber Relish Recipe

Name: Thai Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 (7 ml) tsp coriander seeds; 1/2 tsp (2 ml) black peppercorns; 8 cloves; 2 cups (500 ml) diced seeded cucumbers; 1/3 cup (75 ml) diced red or sweet white onions; 1/3 cup (75 ml) diced carrots; 3 to 6 bird-eye chilies, cut in half lengthwise or 1 tbsp (15 ml) roughly chopped finger chilies; 1 cup less 1 tbsp (225 ml) granulated sugar; 1/2 cup (125 ml) rice vinegar; 1 tbsp (15 ml) fish sauce; 1/2 tsp (2 ml) salt; 1 tbsp (15 ml) lime or lemon juice; Coriander leaves for garnish

Servings: persons

1 1/2 (7 ml) tsp coriander seeds
1/2 tsp (2 ml) black peppercorns
8 cloves
2 cups (500 ml) diced seeded cucumbers
1/3 cup (75 ml) diced red or sweet white onions
1/3 cup (75 ml) diced carrots
3 to 6 bird-eye chilies, cut in half lengthwise or 1 tbsp (15 ml) roughly chopped finger chilies
1 cup less 1 tbsp (225 ml) granulated sugar
1/2 cup (125 ml) rice vinegar
1 tbsp (15 ml) fish sauce
1/2 tsp (2 ml) salt
1 tbsp (15 ml) lime or lemon juice
Coriander leaves for garnish

1
In a dry frying pan over medium heat, toast separately the coriander seeds, peppercorns and cloves until fragrant; set aside.
2
In a bowl, stir together cucumbers, onions, carrots and chilies; set aside.
3
In a saucepan, combine toasted spices, 1/3 cup (75 ml) water, sugar, vinegar, fish sauce and salt; bring to a boil, reduce heat to simmer and cook 10 minutes.
4
Pour through a sieve over cucumber mixture.
5
Stir in lime juice; let stand at room temperature at least 2 hours.
6
The relish will keep a few days in the refrigerator.
7
Serve garnished with coriander.

236

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 (7 ml) tsp coriander seeds, 1/2 tsp (2 ml) black peppercorns, 8 cloves, 2 cups (500 ml) diced seeded cucumbers, and more.

Yes, Thai Cucumber Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Cucumber Relish

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