Thai Cucumber Relish

Updated February 23, 2016
This image courtesy of Mark T. Shapiro

This is a simple relish, traditionally served with satays and fried foods.

Serves6 as relish



Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegetarian

Taste and Texturecrisp, savory, spiced, sweet, tangy

Type of DishCondiments


  • 1 ½ (7 ml) tsp coriander seeds
  • ½ 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
  • ½ cup (125 ml) rice vinegar
  • 1 tbsp (15 ml) fish sauce
  • ½ tsp (2 ml) salt
  • 1 tbsp (15 ml) lime or lemon juice
  • Coriander leaves for garnish


In a dry frying pan over medium heat, toast separately the coriander seeds, peppercorns and cloves until fragrant; set aside. In a bowl, stir together cucumbers, onions, carrots and chilies; set aside.

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. Pour through a sieve over cucumber mixture. Stir in lime juice; let stand at room temperature at least 2 hours. The relish will keep a few days in the refrigerator. Serve garnished with coriander.



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