Skip to main content

Serve with the curry and also grilled chicken or fish.

Servings: Makes 1 1/2 cups.

Ingredients

1 English cucumber, peeled

1/4 cup finely chopped shallots

1/4 cup sugar

1/2 cup water

1/2 cup rice vinegar

1 tablespoon chopped fresh coriander

1 tablespoon chopped fresh mint

Salt to taste

Method

Slice cucumber into paper-thin rounds. Place in a shallow bowl and sprinkle with shallots. Set aside.

Combine sugar, water and vinegar in a small saucepan over high heat and boil for 3 minutes or until reduced by half. Pour hot liquid over cucumbers and set aside to cool, stirring occasionally, for 30 minutes or until cucumbers have softened. Drain watery liquid.

Mix in coriander and mint and season with salt to taste.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨