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Cilantro-Cashew Chutney

Yields 3 cups


  • 1 bunch cilantro, thoroughly dried
  • 1 jalapeño, stem and seeds removed
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup plain Bulgarian or Greek yogurt
  • 3/4 cup unsalted cashews
  • Salt, as needed
  • Ground black pepper, as needed


  1. Combine the cilantro, jalapeño, lemon juice, cumin, and yogurt in a blender and purée to a fine paste.
  2. Add the cashews and purée until smooth.
  3. Add more yogurt (or water) or nuts to adjust consistency; the chutney should have the consistency of a strained yogurt or thick sour cream. Adjust seasonings and serve.

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