A cold and dreary day with much needed rain – I’ve learnt to appreciate rain a lot more after we moved her to well water – every mm counts. We have had several summers where water curfews were imposed when watering the lawn was an indulgence not to be exercised. But a rainy day always makes me hungrier for some reason and I want to make something that warms the cockles – Steamed Sweet Potatoes was what I settled on – Hubby dear comes home and asks me what I plan to make with it – as a sort of spread – my mind sifts through the chutney spread files that are stored away in the brain, but I thought I’d make two chutneys – One I have made often – onion chutney and the other a variation of its more commonly prepared nut cousin, peanuts – And settled on cashews. Yes, that plan excited me. So I got to work and literally in 5-7 minutes, we were all smacking our lips after tasting this spicy, tongue-tickling oh-so nutty chutney – If you like nuts and cashews in particular, trust me my friends you will not be disappointed!
Here is the recipe
3/4 cup of roasted cashews
5 green chilies
2 red chilies (dried)
urad dal 1/4 cup
olive oil- 2 tsp
salt to taste
Tempering with olive oil (1tsp), mustard seeds and curry leaves
I first used 2 tsp to roast the urad dal and the chilies, like we normally do for any chutney and then threw in the cashews for a minute before removing from flame.
I ground it warm in my Magic Bullet into a fine paste and tempered it
Spread this over your steamed sweet potatoes – while the chutney has a fine kick to it, it is beautifully set off by the sweetness of the sweet potato.
1 med. sized red onion
4 red chilies
1 green chili
olive oil 2 tsp
urad 2 tsp
Fry in the oil all the ingredients and grind adding salt when you do.
Temper with the same ingredients as the above chutney
Enjoy mes amies.