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    Cashew and cucumber relish

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    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.

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