| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chutneys |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Minced fresh herbs, such as: |
|
|
Mint |
|
|
Parsley |
|
|
Dill |
|
|
Thyme |
|
|
Oregano |
| 1/2 |
|
Onion, minced |
| 1/4 |
c |
Lemon juice |
| 1 |
pn |
Sugar |
| 1 |
pn |
Cayenne pepper |
| 1 1/4 |
t |
Salt |
|
|
Hot-pepper sauce, to taste |
INSTRUCTIONS
Annette: "A dry chutney, this mixture is good spooned onto grilled
lamb, fish or eggplant. Or stir it into yogurt and serve as a dip for
stuffed grape leaves (dolmas) or warm pita bread." Combine herbs,
onion, lemon juice, sugar, cayenne, salt and hot-pepper sauce in a
nonreactive bowl. Stir to blend, then cover and let rest one hour at
room temperature before serving. Makes about 1+1/4 cups. Per serving
(1/4 cup): 14 calories; 0 g fat (0 g saturated fat; 0%cff); 3.4 g
carbohydrates; 0 mg cholesterol; 542 mg sodium; 0.3 g fiber. TIP: *
Chutneys made with salt and acidic ingredients should be prepared in
bowls made of nonreactive materials (stainless steel, glass or
ceramic) rather than plastic, aluminum or copper. Recipe by: Annette
Gooch Cole Publishing Group 1998Sep Posted to EAT-LF Digest by
PatHanneman <kitpath@earthlink.net> on Feb 18, 1999, converted by
MM_Buster v2.0l.
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