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Main Course

Cashew Nut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1/2 cup Cashew nut
3 nos Dry red chilly
6 nos Shallots (Kunjulli)
1/2 Size Tamarind
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
Set a pan on the stove, roast the nuts till they are turned golden in color.
Step 2
Fry the dry red chillies.
Step 3
In a mixer put all the ingredients together and make a nice paste(if required you can add 1 or 2 tsp of water).
Step 4
Serve this hot chutney with rice/idly/dosa/vada.
Step 5
NB: The chutney will have a very different taste if you add 2/3 green chillies/our very own Kanthari mulaku instead of the dry chillies.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Cashew Nut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1/2 cup Cashew nut
3 nos Dry red chilly
6 nos Shallots (Kunjulli)
1/2 Size Tamarind
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
Set a pan on the stove, roast the nuts till they are turned golden in color.
Step 2
Fry the dry red chillies.
Step 3
In a mixer put all the ingredients together and make a nice paste(if required you can add 1 or 2 tsp of water).
Step 4
Serve this hot chutney with rice/idly/dosa/vada.
Step 5
NB: The chutney will have a very different taste if you add 2/3 green chillies/our very own Kanthari mulaku instead of the dry chillies.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.