| 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.
A Message from our Provider:
“Famous last words: I did it my way”