Asian Mixed Vegetable Relish Recipe


  • 2 medium cucumbers - quarter lengthwise, discard core and slice across to resemble very thick julienne
  • 1 medium carrot - peel and cut as for cucumber
  • 3 fresh large red chilies - discard seeds and cut as for cucumber
  • Half a small yam bean (turnip/jiacama) - peel thickly and cut as for cucumber
  • 3 shallots - peel
  • 2 fat cloves garlic- peel
  • 3 fresh red chilies - discard seeds
  • 1 cm piece fresh turmeric-scraped
  • 2 level tbs toasted white sesame seeds
  • salt and sugar to taste
  • white vinegar to taste


A Fresh, Zingy, Colourful And Tongue Tingling Relish To Accompany Rice And Just About Any SE Asian Meat, Poultry Or Fish/shellfish Dish. Really Quick And Easy. Keeps Up To A Week In The Refrigerator. This Is A Simplified Version Of My Mum's Recipe.

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