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Name: Herb Chutney (Cole)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: Mint; Parsley; Thyme; Hot-pepper sauce; to taste; 1 1/4 ts Salt; 1/4 c Lemon juice; 1 pn Sugar; 1 pn Cayenne pepper; Oregano; 1/2 md Onion; minced; 1 c Minced fresh herbs; such as:; Dill

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INGREDIENTS

Mint
Parsley
Thyme
Hot-pepper sauce; to taste
1 1/4 ts Salt
1/4 c Lemon juice
1 pn Sugar
1 pn Cayenne pepper
Oregano
1/2 md Onion; minced
1 c Minced fresh herbs; such as:
Dill

Servings

INSTRUCTIONS

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,

NOTES

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Herb Chutney (Cole)

Mint
 Parsley
 Thyme
 Hot-pepper sauce; to taste
1 1/4 ts Salt
1/4 c Lemon juice
1 pn Sugar
1 pn Cayenne pepper
 Oregano
1/2 md Onion; minced
1 c Minced fresh herbs; such as:
 Dill

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,

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 5 servings

Calories: 23
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 63.7mg		2 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 5.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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