Spicy Cucumber Salad Recipe – Chili Garlic Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Spicy Cucumber Salad Recipe – Chili Garlic Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing side dish that packs a flavorful punch. This spicy cucumber salad is exactly that. I first stumbled upon a version of this while travelling through Delhi, and I’ve been tweaking it ever since to get it just right. It’s become a staple in my kitchen, especially during the warmer months. It’s seriously addictive – the cool cucumber, the zing of vinegar, and that lovely chili-garlic kick… yum!

Why You’ll Love This Recipe

This isn’t your average cucumber salad. It’s a vibrant, flavourful Indian-inspired side that’s incredibly easy to make. It’s perfect as a starter, a light lunch, or even a side with your favourite Indian meal. Plus, it comes together in under 2 hours (mostly chilling time!), making it ideal for when you want something delicious without spending all day in the kitchen. It’s a fantastic way to use up cucumbers, and honestly, it’s just so refreshing!

Ingredients

Here’s what you’ll need to whip up this spicy cucumber salad:

• 2 cups sliced cucumbers
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 teaspoons red chilli flakes (adjust to your spice preference!)
• 2 garlic cloves, minced
• 1 teaspoon apple cider vinegar
• 1 tablespoon sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Chili Flakes: Don’t be shy with these! They’re what give the salad its signature heat. I prefer Kashmiri chili flakes for their vibrant colour and moderate spice, but any red chili flakes will work.
• Apple Cider Vinegar: This adds a lovely tanginess that balances the spice and sweetness. You can use other vinegars (see FAQs!), but apple cider vinegar is my go-to.
• Quick Pickling: The salt and vinegar work together to quickly pickle the cucumbers, giving them a delightful crunch and flavour. It’s a super speedy way to get that pickled taste without the long wait!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. Slice your cucumbers into about 0.5cm thick pieces. Place them in a bowl and sprinkle with salt. Give it a good mix and let them sit for about 10 minutes. This helps draw out some of the moisture and gives them a nice texture.
2. While the cucumbers are doing their thing, let’s make the chili-garlic oil. Heat the vegetable oil in a pan over low heat. Add the red chili flakes and minced garlic. Sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic! Once it smells amazing, take it off the heat and let it cool slightly.
3. Now, drain any excess water from the cucumbers. Add the sugar, apple cider vinegar, and the cooled chili-garlic oil to the cucumbers. Mix everything really well – honestly, using your hands is the best way to ensure everything is evenly coated.
4. Finally, transfer the salad to an airtight container and refrigerate for at least 2-3 hours. This allows the flavours to meld together and the cucumbers to get beautifully chilled. Serve cold and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this salad even better:

• Don’t skip the salting step! It really does make a difference in the texture of the cucumbers.
• Taste as you go! Adjust the sugar, vinegar, and chili flakes to your liking.
• Letting the salad sit overnight intensifies the flavours even more.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to spice, start with just 1 teaspoon of chili flakes. If you like it really hot, add more! You can also add a pinch of cayenne pepper for an extra kick.
• Regional Indian Variations: In North India, you might find this salad with a sprinkle of chaat masala for an extra layer of flavour. Down South, some recipes include a squeeze of lime juice instead of vinegar.
• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sugar source if you’re strictly vegan.

Serving Suggestions

This salad is incredibly versatile. Here are a few ways to enjoy it:

• As a starter before a larger Indian meal.
• As a light lunch on a hot day.
• As a side dish with grilled chicken or fish.
• Alongside dal chawal (lentils and rice) for a complete meal.

Storage Instructions

Leftovers? No problem! This salad will keep in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh, as the cucumbers will soften over time.

FAQs

Got questions? I’ve got answers!

• How long will this salad stay fresh in the refrigerator? Up to 3 days, but it’s best within the first day or two for optimal crunch.
• Can I use a different type of vinegar? Yes! White vinegar or rice vinegar will also work, but they’ll have a slightly different flavour profile.
• What kind of cucumbers work best for this recipe? English cucumbers (the long, thin ones) are ideal because they have fewer seeds and a thinner skin. But any cucumber will do in a pinch!
• Is this salad best served immediately, or does it benefit from sitting? It definitely benefits from sitting! The chilling time allows the flavours to meld and the cucumbers to pickle.
• Can I adjust the amount of chili flakes to control the spice level? Absolutely! Start with less and add more to taste.