| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chutneys |
5 |
servings |
INGREDIENTS
| 1 |
c |
Minced fresh herbs; such as: |
|
|
Mint |
|
|
Parsley |
|
|
Dill |
|
|
Thyme |
|
|
Oregano |
| 1/2 |
md |
Onion; minced |
| 1/4 |
c |
Lemon juice |
| 1 |
pn |
Sugar |
| 1 |
pn |
Cayenne pepper |
| 1 1/4 |
ts |
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."
1. Combine herbs, onion, lemon juice, sugar, cayenne, salt and hot-pepper
sauce in a nonreactive bowl.
2. Stir to blend, then cover and let rest one hour at room temperature
before serving.
3. 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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