Cashew Chutney Dip - Makes 1-1/2 cups

- Recipe adapted by Bill Hettig

  Raw chutneys are a staple condiment in Indian cuisine. This version is a surprising comfort food — a creamy and bright and spicy delight. Use with cut up vegetable or fruit crudites, or as a condiment with a meal. My favorite is with sliced, raw apples.

This recipe inspires you to use some of your reserve pickles to boost their digestive power. Use Wendy's Pickled Peppers (p. 23 in the instruction booklet), and also, Pickled Sushi Ginger (see on website recipe section.)

cashews, raw  1 cup  cashews should be moist & chewy, not dry and crunchy

vegetable oil  1 TBS.

jalapeño chili  1 TBS.  or to taste, chopped (or Wendy's Pickled Peppers recipe, see above)

ginger, fresh  1/4 cup  finely grated,   (or 3 TBS. Pickled Sushi Ginger recipe, see above)

parsley, fresh  1/4 cup  minced, then measured (or cilantro)

sea salt  1/2 tsp.

lemon juice   2 TBS.  or Pickled Sushi Ginger brine

water  1/4 cup  or more to thin into dip consistency

1 Use a food processor and grind the cashews into a very fine meal. Then slowly add oil while continuing to blend until it forms a medium, thick butter.

2 Add the remaining pre-cut ingredients and process, thinning with water while blending to create a thick, milkshake like consistency. 

The chutney gets thick after storing. Add water and whisk until light and creamy.

Around the winter holidays, top with a garnish of a few cranberries and sprigs of flat leaf parsley and "gild the lily.