Tomato-Cashew Chutney

By: Hannah Lee Leidy
Platter of savory black-eyed pea griddle cakes
Photo by Rory Doyle

Chutney is a great way to add flavor to any dish. This tomato and cashew chutney recipe incorporates flavors of peanut oil, mustard seeds, and turmeric to ensure you are left wanting more.

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Makes 3 cups


  • 5 tablespoons peanut oil
  • 2 sprigs curry leaves
  • 6 dried chiles
  • 1 teaspoon brown mustard seed
  • 1 teaspoon cumin seed
  • ½ teaspoon turmeric
  • 1 medium red onion, diced
  • ½ cup chopped toasted cashews
  • 2 pounds tomatoes, diced
  • ½ cup tomato paste
  • 1 tablespoon molasses
  • ½ teaspoon sambar powder (or madras curry powder)
  • ¼ teaspoon cayenne
  • Kosher salt to taste

1. In a large skillet over medium heat, heat oil and add curry leaves, chiles, mustard seed, and cumin until the mustard seeds start popping. Stir in turmeric and cook until chiles darken to a deep brown, about 1 to 2 minutes longer. Add onions and cook until they are completely soft and golden. Stir in cashews and cook for 2-3 minutes. Add tomatoes, tomato paste, molasses, powder, and cayenne. Cook until tomatoes break down and liquid thickens. Season with salt and remove from heat. The chutney can be served warm or at room temperature and will keep in fridge for 3 to 4 days.

Tip: For a richer chutney, finish with ¼ cup of coconut milk.

  • From Vishwesh Bhatt of Snackbar in Oxford, MS

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