Title: Herb Chutney (Cole)
Categories: Chutneys
Yield: 5 servings

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

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 on Feb 18,
1999, converted by MM_Buster v2.0l.