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Thai Cucumber Relish Recipe-8887

Photo by: Mark Shapiro
Comments: 0


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

Yield: Serves 6 as relish


  • 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


1. 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.

2. 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.

© 1997 Andrew Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional coriander garnish.

157kcal (8%)
28mg (3%)
95mg (158%)
84mcg RAE (3%)
0mg (0%)
437mg (18%)
0g (0%)
0g (1%)
1mg (5%)

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