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When many of us think “chutney,” savory-sweet, jam-like mango chutney usually is what comes to mind. But in the Indian kitchen, the variety of chutneys is vast. In this skillet-cooked braise, homemade green chutney provides a jolt of spicy, fresh, herbal flavor for lean, mild chicken breasts. The blender does the heavy lifting—we use it to blitz cilantro, mint, green chilies, garlic and ginger to a smooth puree. We also blend nuts into the chutney; not only do they add rich flavor, they also lend creaminess. Roasted cashews or peanuts work best, as they turn smooth when pureed. Salted or unsalted doesn’t make much difference, as you’ll need to taste and adjust the seasoning at the end of cooking anyway. Enjoy this with basmati rice or with warm naan for sopping up the delicious chutney-based sauce.
cup roasted cashews or peanuts (see headnote)
cup warm water
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