Creamy Cashew Chutney

-Recipe from Yamuna mataji
          This creamy chutney from Kerala, made from raw cashews, is versatile, wholesome and irresistible. It not only serves as a perfect accompaniment to traditional South Indian savories, but extends itself to accommodate a bowl of crunchy vegetable crudities or, thinned down, becomes an elegant salad dressing. Fresh cashews make the dish outstanding, for they are plump, white and sweet (stale nuts are gray and shriveled)> Cashews are softer than most nuts, composed of about 47 percent oil, 22 percent carbohydrates and 21 percent protein, and provide excellent food value. This chutney is quickly assembled, keeps well and is easy to use. I have folded the last two table spoons into a pan of stir-fried green beans, with smashing results.

Preparation time (after assembling ingredients): 10 minutes
Makes: about 1 cups (300 ml)

1 cup (140 g) raw cashews, bits or halves
teaspoon (1 ml) lemon juice
1 teaspoon (5 ml) salt
-inch (1.5 ml) piece of peeled fresh ginger root, sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cup (80 ml) water
2 table spoons (30 ml) chopped fresh coriander

         combine the cashews, lemon juice, salt, ginger and chilies with cup (60 ml) of the water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve, or cover well and keep refrigerated for up to 3 days.
    Note: this chutney thickens as it sits. Thin it with water to the desired consistency.