Cashew Nut Chutney (fresh)
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1/4 to 1/2 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander (a.k.a. cilantro)
Method: Combine the cashews,lemon juice,salt ginger and chilies 1/4
of cup 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
I just tried the best cashew chutney with our masala dosas! I didn’t
have any fresh coriander. A real keeper! I’ll be making this again
many times. i like that it doesn’t call for coconut, which is an
ingredient I don’t use very often.

I found it at this site:

They have quite a few interesting chutney recipes.