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Chapter: Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section: Chutneys: Fresh
Recipe: Creamy Almond (or Hazelnut) Chutney

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Creamy Almond (or Hazelnut) Chutney
1 cup raw almonds
1/4 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 puree.
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
Elena Elisseeva / 123RF Stock Photo 5680399