This dipping sauce is actually a Thai recipe; but there is no reason it cannot be used with Indian food! It is an easy way to add additional spice to your dishes. In Thailand, it is traditionally served with chicken satay.
The recipe for this dipping sauce essentially involves quick-pickling cucumbers. The pickling liquid becomes infused with the other ingredients in the recipe, and these flavors transfer to the pickled cucumbers. The cucumbers retain a nice crunch because the dipping sauce is prepared right before serving!
Boil the vinegar, water, sugar, and salt together over medium-low heat until the sugar dissolves into the liquid. Once the sugar has dissolved, set the liquid aside to cool.
Meanwhile, peel and slice the cucumbers into rounds. Thinly slice the shallots. Finely mince the chili peppers. You may also add cilantro leaves if you like the flavor of cilantro.
Add all the chopping ingredients to a bowl.
Once the pickling liquid has cooled, add it to the vegetable mixture and stir. You can serve it immediately, or you can cover and refrigerate for several days. If you do refrigerate the sauce, bring it to room temperature before serving!
- 1/4 cup vinegar
- 2 tbsp water
- 2 tbsp sugar
- 1 pinch of salt
- 1/2 cup cucumber, peeled and sliced
- 1-2 thai bird's eye chilis, finely minced (you can use 1 tbsp of another type of chili pepper if you cannot find these)
- 1 tbsp shallot, sliced
- 1 tbsp cilantro leaves (optional)
- Boil the vinegar, water, sugar, and salt over medium-low heat until the sugar dissolves. Once the sugar has dissolved, set the liquid aside to cool.
- Peel and slice the cucumbers; finely mince the chilis; finely slice the shallot; and pick the cilantro leaves from the stems.
- Mix the cucumbers, chilis, shallot, and cilantro in a bowl.
- Add the pickling liquid and serve.