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.

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.

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