Instructions: Put the coriander seeds, cumin seed, and almonds into a small, heavy skillet over medium-low heat. Dry-roast, stirring gently until the seed and nuts are a few shades darker and emit a deliciously nutty aroma. Empty the spices onto a plate and let them cool slightly. Put them in a clean coffee grinder and grind as finely as possible.

Place the spice mixture in a serving bowl. Add the salt, cayenne, and black
pepper. Mix.

Notes: Place a small bowl of Vodka to dip the veggies in before dipping into the dry chutney.

Serving Ideas : A dry chutney dip for vegetables.

NOTES : Here is a different idea for an hors doeuvres. Certainly is high taste and low fat!

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