Red pepper-cucumber chutney (cole)

10 servings

Ingredients

Quantity Ingredient
2 pounds Cucumbers; preferably English or Japanese
2 teaspoons Kosher salt
1 large Red bell pepper; halved, seeded and minced
2 tablespoons Minced shallot
1 tablespoon Minced garlic
½ teaspoon Red chile pepper flakes
2 tablespoons Fresh lime juice
⅓ cup Olive oil
½ tablespoon Cider vinegar; optional
Sugar and salt; to taste
¼ cup Minced cilantro leaves; optional, or dill or mint

Directions

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." 1. 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.

2. 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+½ cups. Per serving (¼ cup): 84 calories; 7.3 g fat (1 g saturated fat; 78% cff); 4.9 g carbohydrates; 0 mg cholesterol; 323 mg sodium;

⅕ 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@...> on Feb 18, 1999, converted by MM_Buster v2.0l.

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