Cashew and cucumber relish

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Total time: 10 minutes 10 minutes

Serves: 6


125ml rice vinegar
115g caster sugar
60g unsalted cashews
1 x ½ red onion, peeled and finely sliced
1 x ½ large cucumber, quartered lengthways and sliced
1 large red chilli, finely sliced


1. Put the rice vinegar and sugar in a small saucepan over a medium heat and stir until the sugar has dissolved. Set aside to cool.

2. Meanwhile, place a large non-stick frying pan over a high heat. Add the cashews and toast for 1-2 minutes until fragrant, stirring constantly. Remove from the heat and roughly chop.

3. Put the red onion, cucumber and chilli in a bowl and pour over the sweetened vinegar. Stir in the cashews and serve with the curry.