Yield: 5 servings
|1 cup||Minced fresh herbs; such as:|
|½ medium||Onion; minced|
|¼ cup||Lemon juice|
|1 pinch||Cayenne pepper|
|\N \N||Hot-pepper sauce; to taste|
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+¼ cups. Per serving (¼ cup): 14 calories; 0 g fat (0 g saturated fat; 0%cff); 3⅖ 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@...> on Feb 18, 1999, converted by MM_Buster v2.0l.