Cucumber Relish


2 green cucumbers, sliced in the round about 5mm (1/4″) thick
(I used Japanese cucumbers only because they were on sale! You can use regular or English cucumbers. There are different types of Chinese cucumbers, hence the mention on the colour)

1 carrot, peeled & grated (I used a potato peeler to ‘grate’ the carrots

1 red onion (halved and thinly sliced)

1 red chilli pepper (or cayanne pepper)

1 green mango, peeled & grated (optional)

2 tablespoon rice vinegar (any vinegar is fine)

1 teaspoon salt

1 teaspoon sugar


  • Put the cucumbers, carrot, onion slices, pepper and mango (if using) into a bowl. Sprinkle with the salt, toss and let sit for 20-30 minutes.
  • Add vinegar & sugar and mix well.
  • Cover with cling wrap, keep in the fridge for at least an hour before serving. You can chill it in the fridge for longer if you want.

Do note that the salt helps to draw the moisture out of the vegetables/fruit. You don’t want to use too much as it then draws all the water out and it becomes less crunchy.

Vinegar helps to preserve and give a tang to the relish whilst the sugar helps to keep the vegetables crunchy and cuts the acidity of the vinegar.

This relish keeps for a few days in the fridge.


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