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The ingredients needed to cook Ginger Chutney with Cashewnuts & Coriander Stems:
- Prepare 2 inch ginger, chopped
- You need 1-2 garlic cloves
- Get 1 small onion, chopped
- Take 1-2 green chilies
- Prepare as needed coriander leaves
- Use 1/2 cup fried cashews
- Use 1 tsp. lime juice
- Prepare 2 tbsp. oil
- Get 1/2 tsp. mustard seeds
- Take 1 sprig curry leaves
- Prepare 1 dry red chilli, broken
- Get 1 tsp. urad dal (split black gram)
- Provide as needed coriander leaves to garnish
Instructions to make Ginger Chutney with Cashewnuts & Coriander Stems:
- 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.
- 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.
- 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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