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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mint Chutney

1 cup fresh mint leaves, no stems, packed firmly
1 cup seedless raisins
1/2 teaspoon salt
1/2 teaspoon red pepper seasoning (Tabasco)
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon dry mustard
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange

Place all ingredients in the food processor and mix to blend. Makes about 1 cup. Serve this minty summer favorite with grilled chicken, lamb or fish.

McCall's Magazine

Thursday, March 08, 2001



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