Cucumber Chutney

• 1 cucumber, peeled, deseeded, and cut into batons
• ¼ cup white wine vinegar
• 1 inch/

Put the vinegar, salt, and a dash of water into a pan and bring to a boil. While still boiling, add the ginger and cucumber and cook for a couple of minutes, or until the cucumber is just softening.

Bring off the heat, then pop into a clean jar or bowl and stir in the green chiles. Refrigerate overnight before using.