Title: Dry Dip Chutney
Categories: Dips, Hors d'oeuv, Indian
Yield: 1 Servings

2 tb Coriander seed
1 ts Cumin seed
3 tb Blanched slivered almonds
2 tb Kosher salt
1/4 ts Cayenne or to taste
1/4 ts Black pepper

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

Date: Sun, 8 Sep 1996 22:34:55 +0100