| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Dips, Hors d’oeuv, Indian | 1 | Servings |
INGREDIENTS
| 2 | tb | Coriander seed |
| 1 | ts | Cumin seed |
| 3 | tb | Blanched slivered almonds |
| 2 | tb | Kosher salt |
| 1/4 | ts | Cayenne or to taste |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
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@IDS2.IDSONLINE.COM> Date: Sun, 8 Sep 1996 22:34:55 +0100
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