'1/2 cup of pumpkin leaves'
'1/2 cup of coriander leaves'
'1/2 cup of toasted and peeled cashew or almond nuts'
'3 to 4 garlic cloves'
'3 tablespoons of freshly squeezed lime juice'
'1 to 3 teaspoons of ground cumin (3g per teaspoon)'
'1 tablespoon of vegetable oil'
"Salt and black pepper to taste"
'1 finger-length long dried red chili peppers without seeds'
'1/2 cup of pumpkin leaves'
'1/2 cup of coriander leaves'
'1/2 cup of toasted and peeled cashew or almond nuts'
'3 to 4 garlic cloves'
'3 tablespoons of freshly squeezed lime juice'
'1 to 3 teaspoons of ground cumin (3g per teaspoon)'
'1 tablespoon of vegetable oil'
"Salt and black pepper to taste"
'1 finger-length long dried red chili peppers without seeds'
Combine all the ingredients in a blender or food processor
Pour into a clean glass jar and seal tightly
This chutney can be stored in the refrigerator for 3 to 4 weeks
Serving suggestions: serve with fish curry and/or chicken curry
Dose: 26 tablespoons.
