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.

into the dry chutney.

Serving Ideas: A dry chutney dip for vegetables Per serving: 40 Calories; 2g Fat (38% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 11287mg Sodium