Coriander Chutney


2 tablespoons cashew nuts
1 teaspoon cumin seeds
1 teaspoon sugar
1-2 large bunches fresh coriander
3 sprigs fresh mint
4 cloves garlic (optional)
inch fresh, grated ginger
1 tablespoon lemon juice
1 teaspoon salt


1.Using a pestle and mortar, grind the cashew nuts, cumin seeds and sugar to a powder. Transfer to a bowl and set aside.

2. Add the coriander, mint, garlic, ginger, lemon juice and salt to the pestle and mortar, and pound to make a smooth paste.

3. Mix the coriander paste with the ground cashew nuts, and serve chilled. This fresh chutney will keep in the refrigerator for 3 to 4 days.


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