Chile chutney with grapefruit and cucumber
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cucumbers | |
| 6 | Pickled dill cucumbers | |
| 2 | Red onions | |
| 1 | pounds | Plum tomatoes |
| ¼ | Cabbage, white | |
| 2 | Serrano peppers, or 1 Thai | |
| 3 | Oranges, juice | |
| ½ | Pink grapefruit, juice | |
| 2 | Limes, juice | |
| 1 | tablespoon | Salt |
Directions
Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt and leave to marinate while you prepare the remaining ingredients.
Roughly chop the pickled cucumbers, finely dice the red onion, dice the tomatoes, shred the cabbage and seed and dice the chiles. Place all the vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt, and stir well. Chill for up to 3 days before serving. Serve with burgers or sausages.
Posted on eat-lf Jun 30, 1997 - by Kitchen patH McServing 86 cals, 5.9% ff, 0.7 g fat.
Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed) Posted to Digest eat-lf.v097.n166 by Kitchen PATh <phannema@...> on Jun 29, 1997