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Chile Chutney With Grapefruit And Cucumber

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CATEGORY CUISINE TAG YIELD
Fruits Thai 1chiles, 2eat-lf, Ingredient, Side dish 8 Servings

INGREDIENTS

3 Cucumbers
6 Pickled dill cucumbers
2 Red onions
1 lb Plum tomatoes
1/4 Cabbage, white
2 Serrano peppers, or 1 Thai
3 Oranges, juice
1/2 Pink grapefruit, juice
2 Limes, juice
1 T Salt

INSTRUCTIONS

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

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“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

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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