Ingredients
Check off ingredients as you go
- Makes 1 large bowl
- 1/2 bunch fresh mint
- 1/4 bunch fresh cilantro (coriander)
- 1 tomato (optional)
- 1/2 green chili (optional)
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 small clove garlic
- 1 small piece fresh ginger, chopped (1 cm / ½ inch)
- 1 scallion (spring onion)
- 120 g (1 cup) raw cashews
- 100 ml (⅓ cup + 1 Tbsp) water
- 1 pinch salt
- 2 Tbsp water
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Put all the ingredients except the cashews in a blender, and blend.
Bring the water to a boil in a small saucepan. As soon as it boils, turn off the heat and add the cashews. Let them soak for about 20 minutes.
Once the cashews have absorbed almost all the liquid, add them to the blender and pulse again for a few minutes, adding a few tablespoons of water if needed, until you get the consistency you like.
This chutney goes beautifully with vegetable samosas or pakoras
Vegetarian pakoras
Vegetable fritters
Click on the picture for the recipe
Tips
- This sauce is a great match for Indian starters like samosas.
- For another vegan and exotic version, you can replace the cashew cream with coconut cream.
- You can vary the sauce by using more or less cilantro or mint, depending on which herb you want to dominate, and adjust the water to get the consistency you want.