Chunky Cashew Tamarind Chutney

Chutneys are always a pleasure to have on hand and they are relatively easy to make at home and keep for a while in the refrigerator if stored properly. A wonderful and nourishing accompaniment to your favorite flatbreads, rice and pretty much any Indian savory you can think of, this is my newest experiment that I cooked up to serve with some savory lentil and rice pancakes. Slightly sweet due to the addition of tamarind, textured, a bit nutty and not overly spicy, I am sure you will find this a welcome staple to have on hand in your own kitchen.

Cashew Tamarind Chutney with Coconut

Recipe by Lisa Turner Cuisine: Indian Published on August 2, 2013 Delicious tamarind and coconut chutney with layers of textures and tangy, zesty and spicy flavors — a real treat served with Indian savories or flatbreads Print this recipe Tamarind sauce: 3 cups warm water 1/2 cup tamarind paste, seeds removed 1/2 teaspoon asafetida 1/2 teaspoon turmeric pinch of chili powder 1 teaspoon sea salt Other ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds 1/3 cup raw cashews, broken into pieces 1/4 cup toor dal or chana dal, rinsed 2 tablespoons skinned urad dal, rinsed 6 to 8 dried whole red chilies, broken into pieces a few handfuls of dried curry leaves 1 tablespoon sesame seeds 1/3 cup dried grated unsweetened coconut Instructions: Combine the water, tamarind, asafetida, turmeric, chili powder and salt in a medium heavy-bottomed saucepan. Bring to a boil, stirring, then reduce the heat to medium-low and simmer until the mixture is thickened, stirring occasionally — about 15 minutes. Heat the oil in a heavy skillet over medium heat. When hot, toss in the mustard seeds, fenugreek seeds and cumin seeds and stir for a few minutes until the mustard seeds begin to turn grey and splutter and pop. Add the cashews, toor dal or chana dal, urad dal and red chilies. Continue to stir for 2 to 3 minutes. Now toss in the curry leaves, sesame seeds and coconut and stir for 1 minute or until the coconut becomes fragrant. Transfer the contents of the pan to the tamarind sauce and simmer for another 15 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Serve immediately or store in a tightly sealed container for up to a week. Serve with your favorite Indian flatbreads or with steaming hot rice. Makes about 3 cups

More chutney recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Coconut and Mint Chutney
Fresh Tomato Chutney
Roasted Toor Dal and Coconut Chutney
Velvety Tomato Chutney

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