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.
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Cashew Chutney
- Total Time: 15 minutes
- Yield: 6-8
Description
This cashew chutney is an ideal dip or spread for crackers, chips, pita or breads wraps.
Ingredients
- 3/4 cup of roasted cashews
- 5 green chilies
- 2 red chilies (dried)
- urad dal 1/4 cup
- olive oil- 2 tsp
- salt to taste
- Tempering with olive oil (1tsp), mustard seeds and curry leaves
Instructions
- 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.
Notes
- Here is the quote from Dr.
- OZ’s website Cashews are one of the top 4 anti-cancer Super foods!
- These nuts contain proanthocyanidins, a class of flavanolds that actually starve tumors and prevent cancer cells from dividing.
- In some studies, it’s been shown that eating 12 cashews a day can reduce your colon cancer risk.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
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Frequently Asked Questions
How spicy is this chutney, and can I control the heat?
It’s spicy — I use both 5 green chilies and 2 dried red chilies. You can reduce the number of chilies to dial back the heat. I love pairing it with sweet potato specifically because the chutney has a fine kick to it, beautifully set off by the sweetness of the sweet potato.
What is urad dal and why is it roasted first?
Urad dal is split black gram — a small, protein-rich lentil common in South Indian chutneys. I roast it with the chilies in 2 tsp oil, the same way I normally do for any chutney, which toasts the dal to a golden color and develops a nutty flavor base before grinding.
What can I serve this chutney with beyond sweet potato?
It makes an ideal dip or spread for crackers, chips, pita, breads, and wraps — I’ve also used it as a spread over a baked potato.
