This Keralan cashew chutney, or "kaju chatni", is one of the most delicious accompaniments I've ever come across for vegetables or Indian savory pastries, and a must-try for cashew lovers. Adapted from Yamuna Devi's incomparable Indian cookbook, Lord Krishna's Cuisine, which also suggests that it makes a wonderful salad dressing when thinned, it only takes ten minutes at most to prepare and keeps well for several days. Make sure to use only fresh raw cashews.
|Cashew Chutney (Kaju Chatni)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on October 4, 2007
Simple, creamy, spicy and fragrant fresh cashew chutney