500 g cucumber
2 medium onions
1 piece of ginger
1 pepper, green (optional)
1 tsp salt
4 curry leaves (optional)
1/2 tsp turmeric
1/2 tsp mustard seeds, ground or whole
2 stalks coriander
2 stalks dill
250 ml apple cider vinegar
200 g sugar

Wash and peel the cucumber, cut off the ends and remove the watery core. Cut the flesh into fine cubes. Peel and finely chop the onions. Peel and finely chop the ginger. Wash the peppers, remove the stalks and cores and finely dice.

Place the vegetables in a bowl with the salt, crushed curry leaves, turmeric and ground mustard seeds (if using), mix together and leave to infuse for 1 hour.

In the meantime, wash the coriander and dill, shake dry and chop finely.

Pour the apple cider vinegar and sugar into a pan and bring to the boil. Add the vegetable and spice mixture, cover and simmer over a low heat for 10-15 minutes. Remove the relish from the heat and puree as desired. Stir in the chopped herbs.

Pour the hot cucumber relish into a sterilised twist-off jar, seal and leave to cool.