Cashew Chutney - Cuisine Magazine - From New Zealand to the World
This is really more of a spicy cashew salsa, but if you prefer, you can make it into more of a purée by adding a little water to the mix. I leave the chilli see
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Ingredients
- 2 teaspoons vegetable oil
- 1 tablespoon urad dal
- ½ teaspoon cumin seeds
- 1 small clove garlic
- 1 sprig curry leaves
- 1 green chilli, roughly chopped (seeds removed if preferred)
- ½ cup roasted cashews
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