Coconut Cashew Chutney

Coconut Cashew Chutney


by: @fourthandheart


A blend of cashews and coconut makes the creamiest chutney to spread on toast, add to savory dishes, or even top your ghee-fried eggs.

  • 00 1/2 cup Raw Cashews
  • 01 1/4 cup Coconut Flakes
  • 02 1-2 tbsp Dried Mango Powder
  • 03 1 pinch Sea Salt
  • 04 Cayenne Pepper for additional Spice
  • 05 1 tsp Original Ghee
  • 06 1 pinch Mustard Seeds
  • 07 1 pinch Cumin Seeds
  • 00 Soak cashews overnight.
  • 01 Next, blend together cashews, coconut, dried mango powder, sea salt, and optional cayenne pepper.
  • 02 Continue blending until mixture is creamy.
  • 03 Warm ghee over stove, toss in mustard seeds, and cumin seeds, until you hear a popping sound.
  • 04 Remove from stove, and add to the chutney.
  • 05 Enjoy!
1/3 cup
Prep/Cook Time
10 minutes

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