Creamy Almond (or Hazelnut) Chutney
1 cup raw almonds1/4 tsp lemon juice
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped
up to 1/3 cup of water
2 tablespoons chopped fresh coriander (cilantro)
Combine everything but the coriander in a blender or food processor, blend until smooth, adding more water if necessary to produce a loose purée. Transfer to a bowl and add the coriander, well covered, will keep for three days in refrigerator. This chutney thinkens as it sits. Thin it out with water to the desired consistency.
From Willow at VENUS.NET
