Ajaad (อาจาด - cucumber relish) & Mango Cucumber relish

The relish has a refreshing crunch from the cucumbers, lifted by a sweet-and-sour brine. The vinegar brings tang, while sugar adds a gentle sweetness, and the cucumbers keep it light and cooling. Subtle aromatics (like chili, cilantro, onion, or spices if included) give it depth and a little kick.

Ajaad (อาจาด - cucumber relish)

Serves 2

Ingredients

• 4 cucumbers, preferably the small Japanese variety sometimes referred to as kyuri (キュウリ), diced

• 3 tbsp red onion, thinly sliced

• 3 tbsp red pepper or long red chilli, thinly sliced

• 1 tbsp coconut sugar

• 1 tbsp rice vinegar or apple cider vinegar

• ½ tsp salt, or to taste

• 3/4 cup hot water

  
  

Preparation

1. In a bowl, combine hot water, rice vinegar, coconut sugar and salt. Stir until evenly dissolved, set aside and allow it to cool to room temp.

   
   

2. Add cucumber, red onion, and red pepper. Set aside at room temp for at least 30 min. to allow flavours to meld.

Mango Cucumber Relish

The ripe mango brings juicy sweetness, while the cucumber adds a cooling crunch. A splash of lime or vinegar lifts the flavors with zesty acidity, and if there are chilies, they lend a subtle heat that cuts through the sweetness. Altogether, it’s light, vibrant, and palate-cleansing — a refreshing contrast to rich or spicy dishes.

Serves 2

Ingredients

• 1 whole ripe mango, diced

• 2 cucumbers, preferably the small Japanese variety sometimes referred to as kyuri (キュウリ), diced

• 1 tbsp red onion, thinly sliced

• 1 tbsp red pepper or long red chilli, thinly sliced

• 1 tsp rice vinegar or apple cider vinegar

• ½ tsp salt, or to taste

• 1 lime wedge

• coarsely chopped mint

  
  

Preparation

1. In a bowl, combine mango, cucumber, red onion, and red pepper and mint.

   
   

2. Add rice vinegar, salt and lime juice. Set aside for min. 30 min. to let the flavours meld.