Ginger Chutney with Cashewnuts & Coriander Stems
Ginger Chutney with Cashewnuts & Coriander Stems

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ginger chutney with cashewnuts & coriander stems. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ginger Chutney with Cashewnuts & Coriander Stems is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Ginger Chutney with Cashewnuts & Coriander Stems is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook ginger chutney with cashewnuts & coriander stems using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Ginger Chutney with Cashewnuts & Coriander Stems:
  1. Prepare 2 inch ginger, chopped
  2. Take 1-2 garlic cloves
  3. Take 1 small onion, chopped
  4. Get 1-2 green chilies
  5. Prepare as needed coriander leaves
  6. Take 1/2 cup fried cashews
  7. Get 1 tsp. lime juice
  8. Take 2 tbsp. oil
  9. Get 1/2 tsp. mustard seeds
  10. Get 1 sprig curry leaves
  11. Get 1 dry red chilli, broken
  12. Prepare 1 tsp. urad dal (split black gram)
  13. Get as needed coriander leaves to garnish
Steps to make Ginger Chutney with Cashewnuts & Coriander Stems:
  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.

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