This gives a nice fresh zip to chicken, pork and fish dishes, or serve with Asian dishes.
¼ cup vegetable oil
3 cloves garlic, peeled and chopped
1 Tbsp peeled and grated ginger
1 tsp ground cumin seeds
1 tsp chilli powder
1 tsp ground coriander seeds
½ cup brown sugar
1 cup white vinegar
1 telegraph cucumber, peeled, halved, deseeded and sliced
3 carrots, peeled and trimmed and thinly sliced
6 radishes, trimmed and sliced
½ cup chopped coriander (cilantro)
1 Put oil and garlic in a small pan and cook gently until garlic is a pale golden colour. Stir in ginger and spices and cook 1 minute more. Turn off heat and add brown sugar and vinegar. Stir until sugar dissolves then tip mixture into a bowl and add cucumber, carrots and radish.
2 Steep at room temperature for 2 hours, then refrigerate for up to 6 hours. Add chopped coriander before serving.
Read more about cucumbers
Photography Aaron McLean http://www.aaronmclean.com