Title: Chile chutney with grapefruit and cucumber
 Categories: 1chiles, Ingredient, Side dish, 2eat-lf
      Yield: 8 Servings
 
      3    Cucumbers
      6    Pickled dill cucumbers
      2    Red onions
      1 lb Plum tomatoes
    1/4    Cabbage, white
      2    Serrano peppers, or 1 Thai
      3    Oranges, juice
    1/2    Pink grapefruit, juice
      2    Limes, juice
      1 tb Salt
 
  Peel the cucumbers, scoop out the seeds, slice, sprinkle over half
  the salt and leave to marinate while you prepare the remaining
  ingredients.
  
  Roughly chop the pickled cucumbers, finely dice the red onion, dice
  the tomatoes, shred the cabbage and seed and dice the chiles. Place
  all the vegetables in a bowl, squeeze over the citrus juices,
  sprinkle with salt, and stir well. Chill for up to 3 days before
  serving. Serve with burgers or sausages.
  
  Posted on eat-lf Jun 30, 1997 - by Kitchen patH McServing 86 cals,
  5.9% ff,
      0.7 g  fat.
  
  Recipe