Cashew Chutney Spread Recipes

CASHEWNUT CHUTNEY

Steps:

• Heat oil in a pan, add green chillies, urad dal, chana dal, ginger and saute it for a one minute. Add cashew nut saute it and switch off the flame, add curry leaves, allow it to rest. Transfer to mixie jar, add salt, lime juice and blend into a coarse paste. Transfer the paste to a bowl and garnish with coriander leaves. The cashew nut chutney is ready to serve.

SPICED CANDIED CASHEWS

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

CASHEW CHUTNEY (KAJU CHATNI)

Steps:

• Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a 1/4 cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander.
• Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting.

CHUTNEY CHEESE SPREAD

Steps:

• Remove fruit chunks from chutney and cut fine.
• Place prepared chutney in medium bowl and add remaining ingredients.
• Mix well.
• Cover and chill one day before serving.
• Serve with thin crackers.

CHUTNEY-TOPPED CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

CHUTNEY CHICKEN SPREAD

Steps:

• In a small bowl, beat cream cheese until light and fluffy. Stir in the mayonnaise, onion, chutney, curry, garlic and pepper until blended. Fold in the chicken. Transfer to an ungreased 3-cup baking dish. Sprinkle with almonds if desired. , Bake, uncovered, at 350° for 18-20 minutes or until heated through. Serve with crackers.

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

CASHEW HERB SPREAD

Steps:

• Combine all ingredients in food processor and blend until smooth.
• Add water if necessary to blend or to thin if desired.

CHOCOLATE CASHEW SPREAD

Steps:

• In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from heat; stir until smooth.
• Cool slightly.
• Place nuts in a food processor or blender; cover and process until nuts are finely chopped, stopping and scraping the sides as necessary.
• Add butter; process until nearly smooth.
• Transfer mixture to a bowl; stir in melted chocolate. Serve at room temperature. Use spread on croissants, muffins or biscuits.