Onion Cashew Nuts Chutney ๐Ÿ˜‹ | Side Dish

Side dish: Onion Cashew Nuts Chutney

“Chutneyโ€ is a common term in our daily lives especially in south India ๐Ÿ‡ฎ๐Ÿ‡ณ. The word chutneyย derived from an Indian term โ€œchatniโ€. In earlier days, ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. Due to the slow crushing, the chutney would taste very flavorful & more delicious than the one we made today in electric mixer grinder.

Chutney is a side dish which we usually make either for Breakfast or lunch and the process and ingredients varies it depends on cuisine.

Today I’m sharing relishing & lip smacking chutney with the combination of onions, Cashew Nuts and few add on’s.

Nutrition facts of cashew nuts:

Whole Cashew nuts contains calcium, iron, vitamin c and magnesium

Let’s start with ingredients and follows Procedure

Servings: 1 cup – 240 ml

Duration: 20 minsย 

Ingredients:

  • White onion – 2 medium sized – diced
  • Tomato – 1 medium sized – diced
  • Whole Cashew nuts – 13
  • Kashmiri Dry red chillies – 8
  • Red chilly powder – 1 tsp
  • Salt – 1 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves – 10-12
  • Jaggery – 1 inch piece
  • Tamarind pulp – 2 tb sp
  • Oil – 3 tb sp
  • Water – 100 ml – to blend fine paste

For tempering:

  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves- 5
  • Dry red chilly – 1
  • Oil – 1 tsp

Procedure:

  • Heat skillet pan over medium heat
  • Add oil, cumin seeds, curry leaves and Kashmiri dry Red chillies. Saute a minute and add diced onions along with cashew nuts
  • Saute 3 minutes and add diced tomato ๐Ÿ…
  • Saute 5-7 minutes or till tomato becomes mushy
  • Turn off heat/ Cooktop
  • Let it become cool down
  • Add in mixer along with red chilly powder, salt, tamarind pulp, jaggery piece and water
  • Blend till smooth paste
  • Transfer chutney in a serving bowl.

For tempering – process:

  • Heat pan, add oil, mustard seeds, cumin seeds, curry leaves, dry Red chilly and saute
  • Let them splutter
  • Turn off heat
  • Finally add tempering on it and serve withย Plain Dosa,ย Idly,ย Podi Uttapam,ย Rava Dosaย and many more
  • Happy Cooking ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ & Have a great day โ˜€๏ธ

Step by step process shown below with pictures:

img_6684

Note:

  • Adjust spices and salt according to taste
  • I used Kashmiri dry Red chillies, you can replace them with normal chillies as well & make sure to reduce the chillies quantity
  • It can preserve in airtight container to preserve for 3 days in refrigerator

Checkout my other chutney recipes:

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ยฉ 2017- 2018 Ramyarecipes

16 Comments Add yours

    1. Ramyarecipes says:

      Thank you ๐Ÿ˜Š

      Like

  1. Jyoti Rao :) says:

    New and interesting recipe. Going to try this weekend with Dosa. ๐Ÿ™‚

    Liked by 1 person

    1. Ramyarecipes says:

      I’m sure, you fall in love with this chutney ๐Ÿ˜‰
      Thank you jyo ๐Ÿ˜Œ

      Liked by 1 person

      1. Jyoti Rao :) says:

        Already in love with this chutney ๐Ÿ˜€ Can’t wait to try

        Liked by 1 person

      2. Ramyarecipes says:

        ๐Ÿ˜๐Ÿ‘๐Ÿ‘

        Liked by 1 person

  2. sharonchyy says:

    Yummy yummy! Nice post and cool photos

    Liked by 1 person

    1. Ramyarecipes says:

      ๐Ÿ˜Š๐Ÿ‘ thank you

      Like

  3. Lovely share๐Ÿ‘๐Ÿผ!!!

    Liked by 1 person

    1. Ramyarecipes says:

      Thank you ๐Ÿ˜Š

      Liked by 1 person

  4. jyo says:

    This is Superbbb Ramya ๐Ÿ’ฏ

    Liked by 1 person

    1. Ramyarecipes says:

      Thanks jyo.. worth trying ๐Ÿ™‚

      Like

  5. Megala says:

    This sounds super delicious, love to try adding cashew nuts in chutney.

    Liked by 1 person

    1. Ramyarecipes says:

      I’m sure you definitely like it.. ๐Ÿ™‚๐Ÿ‘ thank you ๐Ÿ˜Š

      Liked by 1 person

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