Hot Cucumber Relish

18 Jul

This is an instant raw relish or pickle and not one for long keeping, not that it lasts long in our house. Cool cucumber with ginger, garlic and lots of home grown ground chilli makes for a brilliantly refreshing combination on a hot day. A great fresh chutney, side salad or relish for almost any meal. I’ve even been known to eat this stuff for breakfast with eggs.

Serves 4 or just me:-) Cooking none

  • 2 small – medium size cucumbers
  • 1/2 tsp salt
  • 1 tsp chilli powder or to taste
  • 1/2 tsp grated ginger
  • 2 cloves garlic, crushed
  • 2-3 spring onions
  • juice of half a lemon
  • Mint dried and crumbled (optional)

Peel and cut the cucumbers into four quarter lengths, remove the soft seed areas along each length then chop into bite size pieces. Put into a bowl sprinkle with the salt and mix well. Bash up the garlic and ginger in a pestle and mortar, slice the spring onions finely and add these to the bowl along with the lemon juice and chilli. Mix well and serve sprinkled with a little dried mint.

Cook’s Tip
A tip on the heat, I make my own chilli powders so i can mix the heat level and flavours to our taste but you can do the same thing with shop bought powders, or dry and grind shop bought chillis to get a mixture that is as hot or mild as you like.
Gardener’s Tip
I find mint gets a little rough in late summer so I harvest and dry it around mid summer.

For other Koshumbir type recipes have a look at:

One Response to “Hot Cucumber Relish”

  1. Erin 15/07/2013 at 23:33 #

    This is really good! Thank you for sharing. I served it on grilled polenta rounds. 🙂

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