Herb chutney (cole)

Yield: 5 servings

Measure Ingredient
1 cup Minced fresh herbs; such as:
\N \N Mint
\N \N Parsley
\N \N Dill
\N \N Thyme
\N \N Oregano
½ medium Onion; minced
¼ cup Lemon juice
1 pinch Sugar
1 pinch Cayenne pepper
1¼ teaspoon Salt
\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.

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