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Tomato and Cucumber Chutney
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Chop everything fairly finely, to make this wonderfully fresh-tasting chutney easy to scoop up with the poppadoms.
This chutney is best served within an hour of being made, otherwise the tomato and cucumber will start to become watery. It is best stored at room temperature for the optimum flavour.
This recipe was first published in Sun Sep 01 01:00:00 BST 2002.