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Cashew and cucumber relish
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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.
Typical values per serving:
This recipe was first published in December 2011.