Cashew Chutney (Kaju Chatni)

This Keralan cashew chutney, or "kaju chatni", is one of the most delicious accompaniments I've ever come across for vegetables or Indian savory pastries, and a must-try for cashew lovers. Adapted from Yamuna Devi's incomparable Indian cookbook, Lord Krishna's Cuisine, which also suggests that it makes a wonderful salad dressing when thinned, it only takes ten minutes at most to prepare and keeps well for several days. Make sure to use only fresh raw cashews.

Cashew Chutney (Kaju Chatni)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on October 4, 2007 Simple, creamy, spicy and fragrant fresh cashew chutney Print this recipe Ingredients: 1 cup raw cashews, bits or halves 1/2-inch piece fresh ginger, sliced 5 fresh green chillies, with seeds, chopped 1 teaspoon sea salt pinch of cayenne 1/4 teaspoon lemon juice 1/3 cup water 2 tablespoons fresh coriander, chopped Instructions: Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a 1/4 cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander. Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting. Makes 1 cup