Lavender- Lemongrass Chutney

Summer is almost over, and if you’re one of those people clinging to the last 80 degree days before you break out the sweaters, make this. It’s bright, zingy, and a perfect accompaniment to cheese! Especially soft cheeses like Brie and Stilton. We’re going to start moving into more fall-centric foods, like soups and pies, so I thought I’d give y’all one last summer dish!

 

INGREDIENTS

 

2 stalks of lemongrass

2 oz lavender

½ cup cashews

1 daikon

2 tablespoons pickled ginger

1 tablespoon coriander seeds

 

Start by peeling the daikon. It’s so satisfying to see the dirty outer peel come off! It may look all bruised and dirty, but on the inside, it’s bright, gleamy, and definitely not a nazi! Anyone think we should peel the president?

Slice the daikon into rings, and set it aside.

trip the lavender, and give it a rough chop. Can we talk about how stripping herbs is the most mindlessly annoying task? I mean, there’s SO MANY STALKS. But you can’t NOT strip them, because then you’ll have STALKS. You know, someday I’m going to read this again, and look back on this rant on herb stalks as the peak of my teenage angst.

Now get the lemongrass! Hack that up, too. I love the smell of lemongrass! I’m going to get some lemongrass and DIY a scent diffuser for my room. I’ve been saying that for about… 7 years? 8? Thereabouts. See, I can’t ever use a really impressive period of time like 10 or 15 years, because I really haven’t been around that long. 10 years ago I didn’t know how to ride a bike. 5 years ago I didn’t know how to ride a bike. 3 years ago I didn’t know how to ride a bike. Do I know how to ride a bike, come to think of it? Let me get on a bicycle and get back to you.

Now throw the lemongrass, daikon, and lavender into a blender. A food processor would be much better. This recipe is from a year and a half ago. I was full of bad decisions then, like using blenders for everything and not blending eyeshadow. Yeesh.

Now throw in the coriander seeds,

cashews,

and ginger.

ginger, and cashews. There’s so many bright, bold flavors here, that the cashews are needed to balance it out. I always thought cashews tasted milky, so they made this really creamy! Now blend everything into oblivion, and serve it garnished with coriander seeds and ginger. Spread it on crackers, drop some in cheese sauce to cut the heaviness, use it as a marinade, use it as a face mask- up to you! Maybe don’t use it as a face mask, actually. I don’t know what daikon does to skin.

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