Creamy cashew chutney (Kaju chatni) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 400) by Yamuna Devi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shredded cabbage with green peas (Bandhgobhi hari matar tarkari); Buttermilk mung dal cheela with fennel seeds (Masala cheela); Savory black-eyed pea poora (Chowla poora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on February 24, 2022

    A gorgeous chutney - highly recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.