Featured in Sauces and Condiments:
Cucumber Relish
อาจาด ( Ajaat; Ajad; Achad )

Cucumber Relish

อาจาด ( Ajaat; Ajad; Achad )

Added on August 7, 2014

Currently rated:  
Rated 4.5 Stars from 2675 reader reviews

Yield: About 1 Cup

Prep time: 15 Minutes

Ready in: 30 Minutes

This bright, fresh, crisp, and delicious condiment or dipping sauce is incredibly easy to make. It's a must have when you are serving satays, but you'll also see it served as a condiment for other foods made with Thai yellow curry as the spice, such as Kaeng Kari Gai (Yellow Curry Chicken).

Ingredient List:
What's in our Cucumber Relish.

• 1/2 Cup Cucumber
  (Split lengthwise into quarters, then thinly sliced)
• 1/4 Cup Red Shallots
  (Thinly sliced)
• 1 or 2 Thai Hot Chili
  (Thinly sliced)
• 2 Tablespoons Coriander / Cilantro Leaves
  (Finely chopped)
• 1/3 Cup Distilled white vinegar
• 2 Tablespoons Sugar
• 1 teaspoon Salt

Basic Directions:
How we make our Cucumber Relish.

1) Dissolve the sugar and salt in the vinegar over low heat.

2) Slice the cucumber lengthwise into quarters, then slice very thin. Chop the shallots very fine. Slice the hot chilies very thin.

3) Add the fresh ingredients to the warm vinegar mixture. Let it cool slowly for about 15 minutes, then refrigerate.

Jump to the detailed step-by-step method.

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Step 1

1) Heat the vinegar to almost boiling in a small saucepan. Add the sugar and salt, and boil slowly until all is dissolved. Remove from the heat and allow the mixture to cool to room temperature.

2) Add the cucumber, shallots, chili, and coriander leaves (cilantro) to the sweet and sour mixture. Let it sit at room temperature for about 15 minutes, then it's ready.

Note: I like to serve this really cold, but served at room temperature is also fine.

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