This chilli hot and fresh relish will keep in the fridge for at least a week.
Ingredients
- 1 cucumber
- 2 shallots, peeled and thinly sliced
- 1 red chilli, de-seeded and sliced thinly
- 1 green chilli, de-seeded and thinly sliced
- Dressing
- 100g sugar
- 4 tablespoons white malt vinegar
- 4 tablespoons water
- Pinch of salt
- 1 tablespoon coriander leaves optional
Method
- Place all of the dressing ingredients in a small sauce pan. Stir occasionally and bring to a simmer. Allow to simmer gently for 5 minutes and then cool completely.
- Using a swivel top vegetable peeler, peel thin strips off all of the cucumber from top to bottom to achieve long thin strips. I sometimes rotate the cucumber to make it easier to handle and to achieve a perfect result.
- Place in a bowl with the shallots and chilli and pour over the cooled dressing. Taste and correct seasoning. The cucumber will collapse somewhat in the dressing.
- Chill until needed.
- Scatter the coriander leaves over the relish when serving.
