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Associate.com - Share Your Recipe!

Recipe Name: Chile Chutney With Grapefruit And Cucumber Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 Cucumbers
6 Pickled dill cucumbers
2 red onions
1 Pound(s) Plum tomatoes
1/4 Cabbage, white
2 Serrano peppers, or 1 Thai
3 Oranges, juice
1/2 Pink grapefruit, juice
2 Limes, juice
1 Tablespoon(s) 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@wizard.ucr.edu> on Jun 29, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 45
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 877.5mg
Potassium: 124.4mg
Carbohydrates: 11.3g
Fiber: 1.1g
Sugar: 8.3g
Protein: <1g


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