Peanut & Cashew Chutney
The Indians are famous for their chutneys but in my opinion this is a real star. You'll see a lot of recipes for peanut chutney using only peanuts, but I like the roundness of flavour the cashews bring to the party. The nuts are first toasted to bring out their flavour and then an oniony-garlicky-ginger mix is sautéed as the base. Tamarind paste is added to enhance that tangy element - it's also a natural preservative so your chutney will last for weeks in the fridge. For heat I have included chili powder, rather than fresh, just because it's easier to quantify how much heat you're adding.