Ar-Jard Thai Relish

Ar-Jard or Thai Relish It is a combination of dipping sauce and Thai pickle vegetable relish It is delicious. You might have had Ar-jard if you have had satay in Thailand.

Ar-Jard recipe
Ar-Jard recipe

You can use this recipe in many ways, by cutting the vegetable in small pieces, if you are having it as a dip. Or you can have bigger slices of vegetable and have it as a pickle to accompany grilled or fried meat or vegetable. I know it seem weird but you will just have to trust me on this one. Try it with Spicy Chicken Burger instead of lettuce and tomatoes. It is a perfect acommplement to my Chicken Satay and my Roasted Cauliflower Satay

I used cider vinegar in this recipe because it is what I prefer, but you can use any vinegar. For the purpose of this recipe I am creating this as a side salad not as a dip. Because of this I have used  mandoline slicer to julienne all my vegetable. next to my vegetable knife this might be my favourite gadget in my kitchen. Please make sure you use the guard provided.

Enjoy

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Print Recipe
Ar-Jard Thai relish BigOven - Save recipe or add to grocery list Yum
Easy Thai relish, perfect with grilled spicy dishes. Can also be use as said salad.
Ar-Jard recipe
Cook Time 30 minutes
Servings
Ingredients
  • 1 cucumber - julienne
  • 2 carrots julienne
  • 2 shallots thinly sliced
  • 1 red chilli optional
  • 150 ml cider vinegar
  • 4 tbsp sugar
  • pinch salt
  • 100 ml water
Cook Time 30 minutes
Servings
Ingredients
  • 1 cucumber - julienne
  • 2 carrots julienne
  • 2 shallots thinly sliced
  • 1 red chilli optional
  • 150 ml cider vinegar
  • 4 tbsp sugar
  • pinch salt
  • 100 ml water
Ar-Jard recipe
Instructions
  1. Put the cider vinegar, sugar, salt and water in a sauce pan over a low heat, and stir until all the sugar has dissolved. Remove from the heat and set aside too cool.
  2. While vinegar is cooling, slice all the vegetables into even-sized. I do find the mandoline to be the easies thing to use for this. but if you have time you can just use a knife. Slice the shallot and chilli (if use) into thin slices.
  3. In a large bowl pour the cooled sugar and vinegar over the sliced vegetables. I prefer to leave this to get to know each other for about 15 minutes then serve while the vegetable still crunchy.
Recipe Notes

Take the relish out from the vinegar if service as salad and leave in the vinegar if serve as relish.



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