| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chutneys, Salsas & | 1 | Servings | |
INGREDIENTS
| 3 | Navel oranges, peeled | |
| chopped in bite size | ||
| 2 | Cucumbers, peeled halved | |
| lengthwise sliced 1/4" | ||
| thick | ||
| 1/2 | Red onion, thinly sliced | |
| 2 | T | Vegetable oil |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Orange juice |
| 2 | t | Red or green chile pepper of |
| your choice minced | ||
| 2 | T | Fresh mint, chopped |
| Salt & freshly cracked black | ||
| pepper to taste |
INSTRUCTIONS
In a medium-sized mixing bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, 2-3 days. NOTES : Try this one with fish. Recipe by: Chris Schlesinger & John Willoughby Posted to MC-Recipe Digest V1 #529 by jeepster4@sprintmail.com on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 641
Calories From Fat: 338
Total Fat: 38.3g
Cholesterol: 0mg
Sodium: 143.9mg
Potassium: 919.1mg
Carbohydrates: 73.8g
Fiber: 10.3g
Sugar: 40.9g
Protein: 6.4g