Red Pepper-Cucumber Chutney (Cole)
Free Recipe Title: Red Pepper-Cucumber Chutney (Cole)
This Free Recipe ‘Red Pepper-Cucumber Chutney (Cole)’ requires the following ingredients:
2 lb Cucumbers; preferably
-English or Japanese
2 ts Kosher salt
1 lg Red bell pepper; halved,
-seeded and minced
2 tb Minced shallot
1 tb Minced garlic
1/2 ts Red chile pepper flakes
2 tb Fresh lime juice
1/3 c Olive oil
1/2 tb Cider vinegar; optional
Sugar and salt; to taste
1/4 c Minced cilantro leaves;
-optional, or dill or mint
Recipe Temperature:
This Easy Recipe Serves: 10
Recipe Preparation: bake
How to easily cook Free Recipe: Red Pepper-Cucumber Chutney (Cole)
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+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
Do you cook Red Pepper-Cucumber Chutney (Cole) differently?
Do you cook Red Pepper-Cucumber Chutney (Cole) in a different way? Drop us a comment so other free recipe readers can make the best of your alteration.