Ginger Chutney with Cashewnuts & Coriander Stems

Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and mix well.

Heat remaining oil in a pan and temper with mustard seeds and dry red chilli. After it stops spluttering, add the curry leaves and urad dal.

Saute for a few seconds and switch off the flame. Pour this tempering over the prepared chutney and add lime juice. Serve, garnished with coriander leaves.