Cucumber Chutney

Recipe Ingredients

1 1/2 cups	355ml	Halved, seeded, and thinly-sliced
		Unwaxed cucumber
3 tablespoons	45ml	Thinly-slivered shallots
1 teaspoon	5ml	Seeded, thinly-sliced serrano chili
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Finely-chopped fresh mint leaves

Recipe Instructions

Combine all ingredients in a non-aluminum bowl to sit for at least 1 hour refrigerated before using.

This recipe yields 1 1/2 cups of chutney.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9640 broadcast 08-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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