Cashew Season is in full swing, so it’s a good time to experiment with Cashew recipes. We recently had some friends over, so I used them as guinea pigs (!). The coconut chutney with a distinctly different twist (the fruity note of cashew, rather than the usual dominant garlic/ginger notes) was used as a pre lunch dip with hot pao (goan bread) and some drinks (Jungle Juice, of course – recipe will follow). What to say, it’s been approved by dad and our food connoisseur friends… so now I hope you can lay your hands on some fresh, ripe cashew fruits, and give it a go…
Ingredients
2 properly ripened cashew fruits
1-2 dried red chillies
Asafoetida (hing)
Black mustard seed (1 tsp)
Jaggery (2 tsp)
1/2 grated coconut
Tamarind paste (or soak dried tamarind in some water, make a paste)
Some salt and some oil
Preparation
- Cut off the top end of the cashew fruits (to be discarded), chop the rest of the fruit into cubes.
- Roast a few pieces of dried red chilli in oil, add asafoetida (hing), let it cool
- Put grated coconut, tamarind paste, a little salt, two teaspoons of jaggery, and the roasted chilli with asafoetida in a blender, blend into a thick paste
- Add chopped pieces of cashew fruit, blend a little more
- Now, heat a little oil in a pan, and let the black mustard seeds pop in the oil, add fresh curry leaves, roast a little and put off the flame. Let it cool, then pour over the paste, pull it under lightly, and voila!
Cashew Harvest Experience
You’re invited to join our Dutch friends Lilian, Morgan and Stephen for the Cashew Harvest on YouTube below. The day-long Cashew Harvest Experience will be bookable from the coming season (includes a local lunch with some interesting cashew based dishes, participation in the whole harvest process, stomping of fruits, roasting of nuts and distillation of Cashew Liquor). It’s an ideal team building exercise for small groups, and can be combined with an overnight stay. Now sit back and enjoy the video (don’t forget to subscribe to our channel:).