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Ingredients
Serves 8
- 400g Cucumber
- 1 small onion finely chopped
- 10 cloves garlic, crushed
- 4 TSP ginger puree
- 2 cayenne chillies finely sliced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam Massalla
- 2 teaspoons curry powder
- 1 Green Cardamom seeds
- Half cup red wine vinegar
- 12 TBSP sugar
- Handful sea salt
- 15 tablespoons olive oil
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Method
| Remove the seeds from the cucumber and wash the skin and chop into small pieces. Salt liberally with sea salt and leave in the fridge for 2-4 hours then drain the water off and wash the salt off and dry on kitchen towels. Fry the onions gently until golden on a very low heat with the veg oil, with all the spices, ginger and garlic. Add the cucumber to the pan with all the remaining ingredients except the vinegar. Simmer on a medium heat for 2 minutes then pour on the vinegar and simmer for a further 5 minutes. Pour the contents into an air tight jar and store in the fridge for up to two weeks. |
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© Gavin McArdell 1997-2012. All rights reserved.
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