Cucumber Mint Relish Recipes

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CUCUMBER & MINT RELISH



Cucumber & mint relish image

This cooling sauce is similar to a raita - perfect for serving as a buffet or dinner party side dish to tame hot curries and spiced meats

Provided by Barney Desmazery

Categories     Condiment, Side dish

Time 15m

Number Of Ingredients 5

½ cucumber
large pack mint , leaves picked, plus extra, to serve
1 garlic clove
small piece of ginger , peeled
100g natural yogurt

Steps:

  • Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
  • Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein

TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH



Tandoori-Style Chicken with Cucumber Melon Relish image

We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups reduced-fat plain yogurt
2 tablespoons lemon juice, divided
1-1/2 teaspoons garam masala or curry powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (6 ounces each)
1-1/2 cups chopped cantaloupe
1/2 cup chopped seeded peeled cucumber
2 green onions, finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup toasted sliced almonds, optional

Steps:

  • In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

CUCUMBER RELISH



Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories     Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

  • Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
  • Sprinkle with salt.
  • Cover with cold water, let stand 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine sugar, vinegar, celery seed,& mustard seed.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in drained vegetables, simmer 10 minutes.
  • Pack into jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.
  • Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

CUCUMBER AND ONION RELISH



Cucumber and Onion Relish image

This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.

Provided by Lynn Mott

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 8h50m

Yield 60

Number Of Ingredients 10

7 large cucumbers, grated
5 large onions, grated
2 tablespoons salt, or as needed
3 cups white vinegar
3 cups white sugar
1 cup water
½ cup all-purpose flour
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
  • Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 233.9 mg, Sugar 11.1 g

TOMATO-CUCUMBER RELISH



Tomato-Cucumber Relish image

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 4

3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt

Steps:

  • Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.

CUCUMBER-MINT MARTINI



Cucumber-Mint Martini image

This cucumber-mint martini is beyond refreshing! It pairs perfectly with any shrimp dish you might have as well as any appetizers that contain cilantro. It is crisp to the taste and sure to impress! As you make more and more of these you will find that they're actually quite easy to make.

Provided by Ashley McCartney

Time 5m

Yield 1

Number Of Ingredients 6

1 cup ice cubes, divided
4 slices cucumber, divided
3 sprigs fresh mint, chopped
½ fluid ounce melon liqueur (such as Midori®)
1 fluid ounce lemon-flavored vodka (such as Absolut® Citron)
½ fluid ounce dry vermouth

Steps:

  • Set 2 ice cubes aside. Place remaining ice cubes in a martini glass and fill with water to chill the glass.
  • Combine 3 slices cucumber, mint, and melon liqueur in a cocktail shaker. Mash thoroughly with a cocktail muddler. Add lemon-flavored vodka, vermouth, and 2 reserved ice cubes; cover and shake vigorously until the outside of the shaker becomes frosty; this is how you know the liquid is the same temperature as the ice.
  • Dump the ice water from the martini glass. Strain martini into the glass and garnish with remaining cucumber slice.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 12 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.8 g, Sodium 10.8 mg, Sugar 8.5 g

CUCUMBER MINT SAUCE



Cucumber Mint Sauce image

This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 5m

Yield One cup

Number Of Ingredients 6

1/4 cup loosely packed fresh mint leaves
1/2 jalapeno pepper, stemmed, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
8 ounces nonfat plain yogurt
1 scallion (green part only), thinly sliced
1/2 teaspoon salt

Steps:

  • Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 666 milligrams, Sugar 12 grams

CUCUMBER MINT CHUTNEY



Cucumber Mint Chutney image

From the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series comes this recipe that was actually a part of a complete main-dish, but I was intrigued w/this unique idea. It was used w/fish cakes & I think it would be such a refreshing alternative to tartar sauce & other sauses used for them. I also feel it would work very well w/roasted or grilled lamb. I hope you will ck it out for me so I will know if my pers taste & instincts are well-founded. *Enjoy*

Provided by twissis

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup white vinegar
1 tablespoon sugar
1 small cucumber (sml dice)
1 small red bell pepper (chopped)
1 tablespoon of fresh mint (chopped)
1 tablespoon lime juice
1 small onion (quartered & thinly sliced)

Steps:

  • Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
  • Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.

Nutrition Facts : Calories 21.8, Fat 0.1, Sodium 2.2, Carbohydrate 4.7, Fiber 0.6, Sugar 3.1, Protein 0.5

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