Red Pepper-cucumber Chutney (cole)

It is so diabolical! So many people, so often in my own life, convinced they are right when there are so grossly deceived. I see people falling for Satan’s lies hook, line and sinker! Somehow they believe that they will be happier if they disobey God as if Satan really has our best interest in mind. He comes as an evil foe with malicious suggestions and at times an angel of light speaking the Word of God. He works through our desires and human weakness and doubts. Yet remember this, he is always lying, always seeking to destroy and always opposed to God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Chutneys	10	Servings

INGREDIENTS

2	lb	Cucumbers, preferably
		English or Japanese
2	t	Kosher salt
1		Red bell pepper, halved
		seeded and minced
2	T	Minced shallot
1	T	Minced garlic
1/2	t	Red chile pepper flakes
2	T	Fresh lime juice
1/3	c	Olive oil
1/2	T	Cider vinegar, optional
		Sugar and salt, to taste
1/4	c	Minced cilantro leaves
		optional or dill or mint

INSTRUCTIONS

Annette: "Decidedly spicy, yet cooling, this variation on fresh Indian
chutney complements poached prawns, grilled salmon or baked fish.  Made
with mint, it is excellent with lamb."  Peel cucumbers if they are not
the thin-skinned English or Japanese  varieties. Halve and seed them,
then chop fine. Sprinkle with salt;  transfer to a colander and let
drain 45 minutes. Transfer cucumbers to  nonreactive bowl. Add bell
pepper, shallot, garlic, pepper flakes,  lime juice and olive oil. Stir
to blend well. Taste; add vinegar if  mixture needs more punch. Add
sugar and salt to taste. Cover and let  stand in a cool place for one
hour before serving. Just before  serving, stir in minced cilantro (if
used).  Makes about 2+1/2 cups. Per serving (1/4 cup): 84 calories; 7.3
g fat  (1 g saturated fat; 78% cff); 4.9 g carbohydrates; 0 mg
cholesterol;  323 mg sodium; 0.2 g  fiber.  TIP: * Chutneys made with
salt and acidic ingredients should be  prepared in bowls made of
nonreactive materials (stainless steel,  glass or ceramic) rather than
plastic, aluminum or copper.  Recipe by: Annette Gooch Cole Publishing
Group 1998Sep  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Feb  18, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 73 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 0mg Sodium: 377.9mg Potassium: 55.6mg Carbohydrates: 2g Fiber: <1g Sugar: <1g Protein: <1g