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Simple Cucumber Relish

Simple Cucumber Relish

This recipe has come from our awesome neighbour Jess! It's so delicious and moreish that she has even had to hide her stash from the hubby & kids to make sure it doesn't all go missing!

This recipe is perfect if you have a small quantity of cucumbers. Want to make more? Just double/triple/quadruple the quantities!



  • 500g cucumber
  • 250g brown onion
  • 2 cloves garlic
  • 1/4 litre white vinegar
  • 1 cup sugar
  • 1/4 plain flour
  • 1 tablespoon wholegrain mustard (you can use any mustard if you don't have this)
  • 2tsp curry powder
  • 1tsp cumin


  1. Grate cucumber, onion & garlic into a bowl and sprinkle with a small handful of salt. Leave for around 2-3 hours (if you have doubled/tripled this recipe then you need to add more salt and leave sitting for longer - maybe even overnight!)
  2. Pour off excess liquid. Pop in a pot and bring to the boil in a pot with sugar and 3/4 of your vinegar.
  3. In a separate bowl, mix the flour, mustard, spices & rest of the vinegar. Add to the boiling pot and stir well!
  4. Cook for 20 mins, stirring frequently
  5. Pour into sterilised jars and seal when hot (to learn how to seal jars, scroll on down!)
  6. Try and leave for 2 weeks before you enjoy. This helps the flavours develop.

** How to sterilise jam/ chutney jars **

Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they're still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 120ºC for about 15 mins


  • I added two rings of tinned pineapple came out superb 👌

    Garth M on

  • @Jennah, I just made this with 1/4cup flour as I read a few other recipes similar to this and that was what they used. Consistency looked perfect as I jarred them up :)

    Ella on

  • Very tasty

    Jon Minogue on

  • Hi there!

    1/4 plain flour

    This is the measure of flour in the recipe … is it 1/4 tsp or 1/4 cup? Or something else?

    Many thanks,

    Jennah on

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