Ajaad – Thai Cucumber Relish to Go with Satay and More

thai sweet and sour cucumber relish in a dipping bowl

If you’re a real fan of Thai-style satay, then you know that no satay is complete with just a peanut sauce. Satay *MUST* be had with the ajaad or Thai cucumber relish. I’ve seen Thai restaurants outside of Thailand serve satay without it. This does nothing but make me scream inside. Although it’s true that, when done right, the satay meat and peanut sauce are already good. But if you want to have satay the Thai way and enjoy it even more, you need the good old ajaad. Eating satay without this cucumber relish for us Thais is like going to work without wearing shoes!

That said, satay isn’t the only one thing we eat with ajaad. In Thailand you can also see this sweet and sour condiment accompanying  Thai pork toast,  Thai fish cakes, and Thai yellow curry. If you love these dishes and ever decide to make them yourself, don’t forget to make ajaad to enhance the flavors of them!

A Bit About The Chilis

We usually use the kind that isn’t super hot to make ajaad and, as far as colors go, you can use red, green, yellow or all of them to make your ajaad pretty. As much as we love heat in our food, we add chilis to the ajaad only to give it a mild kick. So when you’re out shopping for some chilis for you ajaad, remember it’s not supposed to be super hot. Unless you want it to be, of course. 🙂

Try my  Thai pork toast with this ajaad recipe!

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Ajaad – Thai Cucumber Relish to Go with Satay Recipe

thai sweet and sour cucumber relish in a dipping bowl

A Thai condiment to go with satay, Thai pork toast, Thai fish cakes, Thai yellow curry, and more.

  • Author: Cooking with Nart
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 large bowl 1x
  • Cuisine: Thai
Scale

Ingredients

  • 6 shallots, sliced
  • 1 cup cucumber, cut in half and sliced
  • sliced chillies (any kind and as much as you prefer)
  • 1½ cups water
  • 3⁄4 cup granulated sugar
  • 6 tablespoons vinegar

Instructions

  1. Over medium-low heat, dissolve the sugar in the water and add vinegar.
  2. Stir until thickened up and remove from heat to let cool.
  3. Put the vegetables and a bowl and pour the cooled vinegar mixture over the vegetables when the toast is ready to be served.

Notes

This recipe was used to go with my 32-piece Thai pork toast recipe. If you need less ajaad, just make sure you keep the ratio the same.

Keywords: ajaad, Thai cucumber relish, Thai quick cucumber pickle, satay relish, pickled cucumber

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