Ingredients

Check off ingredients as you go

For 1 large bowl

• 1/2 bunch fresh mint
• 1/4 bunch fresh cilantro
• 1 tomato (optional)
• 1/2 green chili pepper (optional)
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1 small garlic clove
• 1 small piece fresh ginger, chopped (1cm/½ inch)
• 1 green onion or scallion
• 120g (1 cup) raw cashews
• 100ml (scant ½ cup) water
• a pinch of salt
• 2 tbsp water

If you change the number of serving, consider adjusting cooking times!

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1. Put all ingredients except the cashews in a blender and blend.

2. Bring the water to a boil in a small saucepan. As soon as it boils, turn off the heat and add the cashews. Let rest for about twenty minutes.

3. When the cashews have absorbed almost all the liquid, add them to the blender and pulse for a few minutes, adding a few tablespoons of water if needed, until you reach the desired consistency.

This chutney pairs wonderfully with vegetable samosas or pakoras

Tips

• This sauce goes wonderfully with Indian appetizers 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 according to your desired consistency.