Herb chutney (cole)
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Minced fresh herbs; such as: |
| Mint | ||
| Parsley | ||
| Dill | ||
| Thyme | ||
| Oregano | ||
| ½ | medium | Onion; minced |
| ¼ | cup | Lemon juice |
| 1 | pinch | Sugar |
| 1 | pinch | Cayenne pepper |
| 1¼ | teaspoon | Salt |
| Hot-pepper sauce; to taste | ||
Directions
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.