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  • Serves: 1 Servings

Dry Dip Chutney

  • Recipe Submitted by on

Category: Indian, Dips

 Ingredients List

  • 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

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