Sookhi Chutney


  • 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


  • 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.


  • 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"

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