Chutneys or dip are a huge part of Indian cuisine and this Cashew Coconut Chutney is one of our very favorites. It’s a delicious mix of roasted cashews with coconut and a few other ingredients that give this chutney an extremely creamy texture. In This Post You’ll Find:
What is Cashew Coconut Chutney
What are the Ingredients for this Chutney and How to make it.
Here are a few Important Tips to remember for this Chutney:
Cashews: Need to be plain and roasted. You don’t want any extra flavoring along with the cashews. If you’re buying storebought roasted cashews, then remember to buy the lightly salted variety. Coconut: I’m using finely powdered dry coconut which is easily found in any Indian store but you can use freshly desiccated coconut too, just reduce the quantity a little or the chutney will feel too coconutty. Base: This is extremely important as if you don’t have the right base, the taste/texture will not be upto it. I’m using a mix of plain yogurt (use vegan option if needed) and water. This mix is what gives it an extra creamy-smooth texture.
Just follow these simple tips and I can guarantee the taste will be amazing! I made this chutney last weekend for a get-together at home and served it along with a bowl of fresh pita chips and it was a huge hit. I actually made two version of it, one with more cashews and one with more coconut. Both versions were an instant hit, so you could either try the recipe just as mentioned below or with a little variation.
This Cashew Coconut Chutney can be made and stored in the fridge for upto 2-3 days.
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