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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