Cucumber Chutney
By: Anonymous
Published: Thursday, February 11, 2010 - 10:33pm

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.