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.