Recipe - Chile Chutney With Grapefruit And Cucumber

3 Cucumbers
6 Pickled dill cucumbers
2 Red onions
1 pound Plum tomatoes
One fourth Cabbage, white
2 Serrano peppers, or 1 Thai
3 Oranges, juice
One half Pink grapefruit, juice
2 Limes, juice
1 tablespoon Salt

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 eatlf Jun 30, 1997 by Kitchen patH McServing 86 cals, 5.9% ff,
0.7 g fat.

Recipe by: Basic Flavorings: Chiles (1996) Clare GordonSmith (ed) Posted
to Digest eatlf.v097.n166 by Kitchen PATh phannema@wizard.ucr.edu on Jun
29, 1997