Cucumber Mint Chutney Recipes

CUCUMBER MINT CHUTNEY

From the Best Seafood Recipes cookbook of the Australian Women's Weekly cookbook series comes this recipe that was actually a part of a complete main-dish, but I was intrigued w/this unique idea. It was used w/fish cakes & I think it would be such a refreshing alternative to tartar sauce & other sauses used for them. I also feel it would work very well w/roasted or grilled lamb. I hope you will ck it out for me so I will know if my pers taste & instincts are well-founded. Enjoy

Provided by twissis

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Cucumber Mint Chutney image

Steps:

Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.

Nutrition Facts : Calories 21.8, Fat 0.1, Sodium 2.2, Carbohydrate 4.7, Fiber 0.6, Sugar 3.1, Protein 0.5

Ingredients

1/2 cup white vinegar
1 tablespoon sugar
1 small cucumber (sml dice)
1 small red bell pepper (chopped)
1 tablespoon of fresh mint (chopped)
1 tablespoon lime juice
1 small onion (quartered & thinly sliced)

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