Thursday, October 6, 2016

Creamy cashew chutney!

This bad boy is from the south of India and goes great with literally just about any Indian dish as a cooling to medium-heat chutney.

Prep time: 1/4 cocktail

1 cup raw, unsalted cashews, chopped up a bit
1 tsp lemon juice
1/2 tsp salt
1/2-inch piece ginger, chopped (no more!)
1-2 small hot chilies, chopped
1/2 cup water
2 TBSP cilantro leaves, coarsely chopped

Combine all ingredients EXCEPT cilantro in food processor and process until totally smooth (this will take a few minutes). Taste and adjust salt or lemon juice, if necessary. It should be a nice, spreadable chutney. If it's too thick, puree in a bit more water. Stir in cilantro and serve!

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