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Culinary Institute of America

Cilantro-Cashew Chutney

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Preparation info
  • Yield:

    3 cups

    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 bunch cilantro, thoroughly dried
  • 1 jalapeño, stem and seeds removed
  • 1 fl oz/

Method

  1. Combine the cilantro, jalapeño, lemon juice, cumin, and yogurt in a blender and purée to a fine paste.
  2. Add the cashews and puree until smooth.
  3. Add more yogurt or nuts to adjust consistency; the chutney should have the consistency of a strained yogurt or thick sour cream. Adjust seasonings and serve.

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