Cashew Chutney

A Most Exciting Finger Food

This is not a chutney in the traditional style—chunky with differing sharp flavors. Instead it is creamy, beautifully green dip with a kick, to serve with apple slices and other veggies

INGREDIENTS: Makes 1 1/2 Cups

  • cashew pieces, RAW – 1 cup
  • vegetable oil – 1 TBS
  • jalapeño – 1 TBS, seeded and chopped
  • ginger, fresh – 3 – 4 TBS, finely grated
  • parsley, fresh – 1/2 cup, packed
  • salt – 1/2 tsp
  • lemon juice – 2 TBS, [1 lemon]
  • water – 1/4 cup [or more to thin to dip consistency]
  • fruit/veggie slices – especially good with apple slices

INSTRUCTIONS: Note: the chutney will thicken over time; check consistency and adjust before serving

  1. Use a food processor and grind the cashews with the oil into a very fine meal
  2. Add remaining six ingredients and process into a smooth, whipped consistency
  3. Thin with water while blending to create a thick milkshake like consistency
  4. Serve cold with apple slices and veggie crudités

If the chutney gets thick after storing, just add extra water and whisk until light and creamy.

Around the winter holidays, top with a garnish of a few cranberries and sprigs of flat leaf parsley or fresh sage leaves to suggest holly! [Don’t use holly; it’s toxic]

SUBSTITUTIONS: I made a very tasty batch substituting blanched almonds for the cashews, cilantro for the parsley, red pepper flakes for the jalapeños

Just recently I had no parsley or jalapeño, but plenty of fresh mint and pickled chilies: [see photos above]

– Adapted from “Reading Between the Recipes,” by Leslie Land

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