Creamy Cashew Nut Chutney

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Vegan

This mild-tasting, velvety-smooth chutney has an outstanding flavor and is an excellent raw-food dip for fresh vegetables. Mixed with a little yogurt, it makes an excellent salad dressing.

1 tablespoon fresh coriander leaf minced
1 cup cashew nuts, roughly chopped
1/2 cup lemon juice
1 teaspoon salt
3 teaspoon fresh minced ginger root
2 teaspoon fresh minced chillies
1 cup water

1. Combine all the ingredients in a blender and blend for 30 seconds. Stop the motor, scrape the mixture down toward the blade, cover, and blend another 15 seconds. If necessary, add a little more water to insure a smooth puree.

2. Transfer the chutney to a small bowl and offer to Krishna immediately. Covered, the chutney will keep in a refrigerator for up to 2 days. Since the chutney will thicken when it sits, before serving add a little water until it returns to its original creamy, moist consistency.

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