Cashew Coconut Chutney
 
Since we are now flirting with the start of the Pitta season, I suppose the time is right to share the recipe for Cashew Coconut Chutney. It’s Pitta and Vata-pacifying, and ooh, soo tasty! I sometimes serve this with crispy pappadam at retreats or cooking classes, and always, always get requests for the recipe. So, here it is, folks. Enjoy! The supernatural-looking cashew fruit commonly grows in backyard trees in Kerala. And of course, coconuts are everywhere you look. So while this tasty condiment is an exotic treat for us in the Northern Hemisphere, it’s everyday fare with doshas and idlis, all day every day in Kerala, India. (And if you’re wondering about the health pros and cons of coconut oil, which is a medium-chain fatty acid, you might want to know that studies have shown that coconut oil makes no contribution to coronary heart disease in the people of Kerala.) Kerala-Style Cashew Coconut Chutney As learned from Omana in Trivandrum 1/2 cup raw cashew (V-P-) pieces 1 teaspoon cumin seeds 3 shallots, peeled 2 green chilies 1/6 cup coconut oil 10 fresh curry leaves 1/2 cup grated fresh coconut (or 1/2 cup grated dry unsweetened coconut and a few tablespoons coconut milk) dash salt Rinse cashew pieces, then put into blender or food processor with 1/2 cup water. Add to blender and blend well: 1 teaspoon cumin seeds 2 shallots, peeled 2 green chilies In a small, heavy pan or wok, make a masala: Heat 1/6 cup coconut oil to hot. Add 1/2 teaspoon mustard seed, 1 red chillies, and one thinly-cut shallot, into the hot oil, until browned. (Cover with lid while mustard seeds pop or you’ll loose some!) Add curry leaves and cook a minute. Add 1/2 cup grated fresh coconut, one a spoon at a time, adding water as needed. Cook a minute. Stir in mixture from blender, and cook down some, 3-4 minutes. Add dash of salt. Allow to cool. Serve!
Tuesday, May 8, 2007