Indiancucumberrelish Recipes

CUCUMBER AND ONION RELISH

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.

CUCUMBER RELISH

Steps:

• Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
• Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

INDIAN RELISH

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

INDIAN CUCUMBER RELISH

Steps:

• Score the skin of the cucumbers with a fork. Slice thinly.
• Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
• Dry cucumbers on layers of paper towels, pressing out excess juice.
• Toss with remaining ingredients.
• Cover and chill.

HOMEMADE CUCUMBER RELISH

Steps:

• Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
• Cover and refrigerate overnight. Drain; rinse and drain again.
• Combine remaining ingredients in a large kettle; bring to a boil.
• Add vegetables; simmer for 10 minutes.
• Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
• Process for 10 minutes in a boiling water bath.

CUCUMBER RELISH

Steps:

• Cut the cucumbers lengthwise and scoop out the seeds. Cut lengthwise again, then cut into half-inch "triangles." Set aside in a bowl.
• Juice four of the oranges, then remove the remaining flesh from the skin. With a knife, scrape off all of the bitter white pith from the skin, leaving just the zest. Cut the zest into fine juliennes. Set aside. Then juice the remaining six oranges. Set aside.
• Make a gastrique by bringing the sugar and vinegar to a boil over high heat. Reduce the heat to a medium flame and cook for three minutes.
• Add the juice and zest to the gastrique and bring to a boil. Simmer for about 10 minutes and pour the hot liquid over the cucumbers to cover. Toss in the bowl and adjust the seasoning with salt and pepper to taste.
• This can be served either tepid, at room temperature or chilled. This relish can be kept refrigerated for up to three weeks.

INDIAN-SPICED FISH WITH CUCUMBER RELISH

Steps:

• Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
• Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
• *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

THAI CUCUMBER RELISH

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

MRS ELSWOOD CUCUMBER RELISH

Steps:

• Heat 1 tbsp olive oil in a saucepan, add the red onion and garlic and cook for 4-5 minutes until softened.
• Add the spices and cook for a further minute, then add the sugar, stir for a few minutes before adding the balsamic vinegar.
• Once the onions have reached a jammy consistency add the Worcestershire sauce, chopped tomatoes and tomato puree.
• Bring to the boil, reduce the heat and simmer for 20-25 minutes until thickened.
• Add the diced Mrs Elswood cucumber spears with dill 10 minutes before the end of the simmering time.
• Remove from the heat and allow to cool; transfer to a bowl and serve cold.