Sookhi Chutney

Ingredients

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 4 tablespoons almonds, blanched, slivered
• 2 tablespoons kosher salt
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon freshly ground black pepper

Method

• Put the coriander seeds, cumin seeds, and almonds into a small, heavy skillet over medium-low heat. Dry roast, stirring gently until the seeds and nuts are slightly dark and smells nutty. Empty the spices onto a plate and cool. Place in a spice grinder (or coffee grinder used just for spices) and grind finely.
• Place in bowl and add salt, cayenne and black pepper.

Notes

• Description:
• "This is a dry chutney that is used as a dip. Serve with fresh
• vegetables: cauliflower, green beans, cucumber, carrots, radishes.
• Serve along side a bowl of water or even gin (!) to dip the vegetables
• in so the spice mixture to stick."
• Yield:
• "1 cup"