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A mixture of slightly fried cashew nuts, white oil, red and green chilies, and other ingredients make cashew nut chutney. It is quite simple to make cashew nut chutney at home, provided you know the right process.

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KEY TAKEAWAYS

Cashew nut chutney is a delightful accompaniment that enhances the dining experience.
Use an airtight container to store and retain the freshness of the chutney. You may refrigerate it for a longer shelf life.

Serve the chutney with an assortment of dishes such as idli or dosa, roti or paratha, pakoras or fritters, sandwiches or wraps, grilled vegetables or different rice dishes.
Cashew nut chutney typically tastes rich and creamy with a subtle spiciness along with a hot and sweet note.
A few specific chutneys made with nuts such as almond chutney, peanut chutney, and walnut chutney will render a similar taste as cashew nut chutney.

I still remember the cashew nut chutney I had at a neighbor’s birthday bash. It looked so appealing and tasted equally good and creamy that I immediately fell in love with it. Inspired, I tried to make it at home thinking about the ingredients that might have been used and added a few imaginative ideas of my own. It eventually turned out to be good and my kids and husband loved it. They appreciated the neat and appealing look of my homemade cashew nut chutney, making me feel happy.

How to Make Cashew Nut Chutney? (Step by Step Guide with Images)

Step 1: Take a wok and heat it on a low flame on your gas stove. When it is hot enough, put 2 tbsp of white oil in it. Add about 30 pieces of cashew nuts to it when the oil is hot. Stir the cashew nuts continuously for about 2 to 3 minutes.

(Pro tip: You can use any type of white oil that you use at home).

Step 2: When the color of the cashew nuts turns golden brown, transfer them to a plate and set aside.

Step 3: Now, in the same oil put 1 whole piece of fresh green chili, slit in the middle. Also, add 1 whole piece of Kashmiri dry red chili, 1 small piece of fresh and deskinned ginger of about ½-inch size, 2 cloves of deskinned garlic, and 2 to 3 small pieces of onions, either whole or roughly diced to the wok.

(Pro tip: You may increase the number of green chilies according to your preference. However, do not put lots of chilies as that will affect the taste and flavor of the cashew nuts).

Step 4: Stir them as well for about a minute until the onions and chilies are cooked nicely. Check that they change color and the onions turn translucent and soft. Transfer them to the plate and set aside.

Step 5: Now, in the same wok and remaining oil, put 1 cup of fresh coconut, diced roughly.

Step 6: Stir them for about a minute or two until you see them start changing their color. Transfer the fried coconut pieces to the plate as well and set it aside so that all the ingredients cool off completely at room temperature.

(Pro tip: Do not overcook or over-fry the coconut pieces as it will change the taste of the chutney).

Step 7: Now, when the ingredients in the plate are cool enough, transfer them to a clean grinder. Then, add ½ tsp of rock sugar (mishri) to the ingredients in the grinder. Finally, pour ¼ cup of water into the grinder before grinding everything to a fine paste and transferring it to a bowl.

Step 8: Now, for tempering the chutney, put 1 tbsp of white oil in the wok. When the oil is hot, put ½ tsp of cumin seeds in it. Let it cook and start to crackle. When it does, put 5 to 6 pieces of fresh mint (pudina) leaves in the wok.