Name: Ginger Chutney with Cashewnuts & Coriander Stems recipe by Bethica Das at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2" ginger, chopped; 1-2 garlic cloves; 1 small onion, chopped; 1 green chili; handful of coriander stems; 1/2 cup fried cashewnuts; 1 tsp. lime juice; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1 dry red chili, broken; 1 tsp. urad dal (split black gram); coriander leaves to garnish

ABOUT Ginger Chutney with Cashewnuts & Coriander Stems RECIPE

Ginger relieves nausea and loss of appetite. So consuming it in small amount is beneficial for our health. It is especially good when taken after meal in its candied form to help in digestion. So elderly people can benefit from it. So here is my version of a simple ginger chutney where I added some cashews and coriander stems too. Chutney is a must on an Indian platter and is served as an accompaniment to our food to make them more tasty and yummy. It goes especially well with any South Indian breakfast and is also a great substitute to the coconut chutney that is usually served.

Ingredients Serving: 4

2" ginger, chopped
1-2 garlic cloves
1 small onion, chopped
1 green chili
handful of coriander stems
1/2 cup fried cashewnuts
1 tsp. lime juice
2 tbsp. oil
1/2 tsp. mustard seeds
1 sprig curry leaves
1 dry red chili, broken
1 tsp. urad dal (split black gram)
coriander leaves to garnish

Instructions

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 chili. 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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