Cucumber Chutney
Ingredients
cup Halved, seeded, and thinly-sliced
unwaxed cucumber
3 tablespoons Thinly-slivered shallots
1 teaspoon Seeded, thinly-sliced serrano chili
2 tablespoons White wine vinegar
1 teaspoon Finely-chopped fresh mint leaves
Preparation
1
Combine all ingredients in a non-aluminum bowl to sit for at least 1 hour refrigerated before using.
2
This recipe yields 1 1/2 cups of chutney.
Yield:
6.0 servings
Added:
February 11, 2010
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