Cashew Nut and Tomato Chutney
by Pari_ Vasisht
Added to 4 cookbooks
This recipe has been viewed 12072 times
An unusual chutney with mild flavors. It goes well with dosa and idli.
- Heat 3 tsp oil in a pan, add the ginger, garlic and cashewnuts and saute till they turn golden brown.
- Add the coconut and saute for 2 minutes.
- ADd the tomatoes, mix well and saute for 1 minute.
- Add the salt, turmeric and chilli powder and mix well.
- Cover and cook the tomatoes with about half cup of water.
- Once the tomatoes are cooked, cool it and then grind the chutney coarsely.
- Heat the remaining oil in a small pan and add the mustard and cumin seeds.
- When the seeds crackle, add the asafoetida and immediately pour the tempering on the chutney.
- Serve with idli or dosa.
This recipe was contributed by Pari_ Vasisht on 16 May 2012A passionate food blogger, I love to try fusion food. I find baking therapeutic and love to bake and...
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