Cucumber – 1, large, peeled, halved lengthwise and sliced
Shallots (Sambar Onion) – 1, thinly sliced
Water – 5 tbsp
Sugar – 2 tbsp, granulated
White Vinegar – 2 ½ tbsp
Red Chilli – a pinch, dried
Salt – a pinch
1. In a saucepan heat the water, add the sugar and stir until dissolved.
2. Remove the saucepan from the heat and let the sugar syrup to cool a little before adding the vinegar, red chilli and salt.
3. Pour the mixture in a bowl, add the cucumber and shallots and mix well.
4. Refrigerate for 4 to 5 days in an airtight container.