Cucumber and pineapple relish

Name: Cucumber and pineapple relish
Cuisine: Thai
Ingredients: 1 small, fresh red chilli, deseeded and finely chopped; 75 g/3 oz unsalted roasted peanuts, finely chopped; ½ pineapple, peeled, eyes and core removed, finely diced; 1 cucumber, deseeded (leave on skin) and finely diced; 125 g/4½ oz Demerara or palm sugar; 125 g/4½ oz Demerara or palm sugar; 4 tablespoons rice vinegar; 1 teaspoon Thai fish sauce (nam pla); 1 teaspoon Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

4 tablespoons rice vinegar
125 g/4½ oz Demerara

Asia
Thailand
Gluten-free
Pescatarian

Method

Put the vinegar and sugar in a small saucepan and bring to the boil. Reduce the heat and simmer for about 5 minutes until the sugar is fully dissolved.
Pour into a bowl and leave to cool.
Add all the other ingredients and mix well.