Ginger Chutney with Cashewnuts & Coriander Stems

Name: Ginger Chutney with Cashewnuts & Coriander Stems
Cuisine: Indian
Ingredients: 2 inch ginger, chopped; 1-2 garlic cloves; 1 small onion, chopped; 1-2 green chilies; as needed coriander leaves; 1/2 cup fried cashews; 1 tsp. lime juice; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1 dry red chilli, broken; 1 tsp. urad dal (split black gram); as needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces -Ginger relieves nausea and loss of appetite. So consuming it in small amount is beneficial for our health. It is especially good when taken after meal in it's candied form to help in digestion. So here is my version of a simple ginger chutney where I added some cashews and coriander stems too. It goes especially well with any South Indian breakfast and is also a great substitute to the coconut chutney that is usually served.

Bethica Das @kitchen_flavours

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Ingredients

2 inch ginger, chopped
1-2garlic cloves
1small onion, chopped
1-2green chilies
as neededcoriander leaves
1/2 cupfried cashews
1 tsp.lime juice
2 tbsp.oil
1/2 tsp.mustard seeds
1 sprigcurry leaves
1dry red chilli, broken
1 tsp.urad dal (split black gram)
as neededcoriander leaves to garnish

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Steps

1

Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and mix well.
2

Heat remaining oil in a pan and temper with mustard seeds and dry red chilli. After it stops spluttering, add the curry leaves and urad dal.
3

Saute for a few seconds and switch off the flame. Pour this tempering over the prepared chutney and add lime juice. Serve, garnished with coriander leaves.