Cucumber Grapefruit Chutney

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Cucumber Grapefruit Chutney

 

3 cucumbers

6 pickled dill cucumbers

1 pound plum tomatoes

1/4 cabbage white, inner leaves and core, shredded

2 serrano peppers

3 oranges juice

1 teaspoon asofoetida (Indian market has this)

1/2 pink grapefruit juice

2 limes juice

1 tablespoon 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 tomatoes,

shred the cabbage and seed and dice the chilies. 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.