Peanut & Cashew Chutney

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.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Peanut & Cashew Chutney


  • 55g unsalted, unroasted peanuts
  • 40g cashews
  • 50ml groundnut oil
  • ½ large onion, finely chopped
  • ½ inch ginger, finely choppped/minced
  • 2 cloves garlic, finely chopped/minced
  • 15 fresh (or frozen) curry leaves
  • 1 tsp salt
  • 5 tsp caster sugar
  • 2 tsp tamarind paste
  • ½ tbsp chilli powder
  • 65ml water
  • 1 tsp black mustard seeds
  • ½ tsp cumin seeds

How to make

  • In a large frying pan, toast the peanuts and cashews over a medium heat. Move them around until they are browned all over. Remove and set aside.
  • Still over a medium heat, add the oil to the pan. Let it heat up, then add the onion and cook for 5 minutes. Now add the ginger, garlic and curry leaves. Cook 5 minutes.
  • Add the salt, sugar, tamarind and chilli powder. Cook 2 minutes.
  • Tip everything into a blender (or into a bowl and use a stick blender) and add the water. Blitz until smooth but with some texture remaining.
  • Heat 1½ tbsp oil over a high heat. Add the mustard and cumin seeds. Remove from the heat when the mustard seeds begin to pop.
  • Decant the blended chutney into ramekins. Pour the oil and seed mixture (the tarka) over the top of the chutney. Serve on the side of any Indian dish (or anything else you fancy it with). Store in the fridge.

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