Free Recipe Herb Chutney (Cole)
Recipe Type: C Recipes
Recipe Preparation: stir
Cooking Ingredients for Herb Chutney (Cole) Recipe
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
Herb Chutney (Cole) Preparation
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.
Cooking Temperature:
Recipe Serves: 5
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