Yield: 1 Servings
|2 tablespoons||Coriander seed|
|1 teaspoon||Cumin seed|
|3 tablespoons||Blanched slivered almonds|
|2 tablespoons||Kosher salt|
|¼ teaspoon||Cayenne or to taste|
|¼ teaspoon||Black pepper|
Put the coriander seeds, cumin seed, and almonds into a small, heavy skillet over medium-low heat. Dry-roast, stirring gently until the seed and nuts are a few shades darker and emit a deliciously nutty aroma. Empty the spices onto a plate and let them cool slightly. Put them in a clean coffee grinder and grind as finely as possible. Place the spice mixture in a serving bowl. Add the salt, cayenne, and black pepper. Mix.
Notes: Place a small bowl of Vodka to dip the veggies in before dipping into the dry chutney.
Serving Ideas: A dry chutney dip for vegetables Per serving: 40 Calories; 2g Fat (38% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 11287mg Sodium Posted to EAT-L Digest 07 Sep 96 Recipe by: Madhur Jaffrey
From: terry pogue <tpogue@...> Date: Sun, 8 Sep 1996 22:34:55 +0100