Cucumber Chutney

Preparation info
    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About


  • 1 cucumber, peeled, deseeded, and cut into batons
  • ¼ cup white wine vinegar
  • 1 inch/


Put the vinegar, salt, and a dash of water into a pan and bring to a boil. While still boiling, add the ginger and cucumber and cook for a couple of minutes, or until the cucumber is just softening.

Bring off the heat, then pop into a clean jar or bowl and stir in the green chiles. Refrigerate overnight before using.