This cashew chutney is an ideal dip or spread for crackers, chips, pita or breads wraps.
By Priya Mahadevan
This was an on the spot improv of the famous peanut chutney, the most likely nut candidate for chutneys in India. I made it spicy and it served as the spread over steamed sweet potatoes, and a baked potato for the next day.
This will be an ideal dip or spread, for crackers, chips, pita, breads wraps.
- ¾ cup of roasted cashews
- 5 green chilies
- 2 red chilies (dried)
- urad dal ¼ cup
- olive oil- 2 tsp
- salt to taste
- Tempering with olive oil (1tsp), mustard seeds and curry leaves
- I first used 2 tsp to roast the urad dal and the chilies, like we normally do for any chutney and then threw in the cashews for a minute before removing from flame.
- I ground it warm in my Magic Bullet into a fine paste and tempered it
- Spread this over your steamed sweet potatoes - while the chutney has a fine kick to it, it is beautifully set off by the sweetness of the sweet potato.
Priya Mahadevan is a writer and food blogger with a background in journalism & communication. Priya's mission with her food blog is to blow the myth that healthy cannot be tasty. She was a political and feature correspondent for a prominent Indian newspaper in the 90s before moving to the US. She lives in Virginia with her husband and 3 beautiful children. You can find her world of vegetarian recipes at http://priyasnowserving.blogspot.com.