Cashew Chutney Rice

Nutriscore Rating: 64/100

Transform your mealtime into a vibrant culinary experience with this flavorful Cashew Chutney Rice recipe! Perfectly cooked basmati rice is lovingly coated in a creamy, zesty coconut chutney made with fresh coconut, green chilies, and aromatic ginger, then elevated with the crunch of golden roasted cashews. A fragrant tempering of mustard seeds, curry leaves, and dried red chilies adds a layer of irresistible complexity to this quick and easy dish. Ready in just under 45 minutes, this recipe is ideal for a satisfying vegetarian lunch or dinner. Pair it with cooling yogurt or raita for a delightful contrast. With its enticing blend of textures and bold flavors, Cashew Chutney Rice is sure to become a crowd favorite in your household.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 1 cup Fresh coconut (grated)
• 2 units Green chilies
• 1 inch piece Ginger
• 2 tablespoons Coriander leaves
• 2 tablespoons Roasted split gram (chana dal)
• 0.5 cup Cashews
• 2 tablespoons Oil (vegetable or coconut)
• 1 teaspoon Mustard seeds
• 2 units Dried red chilies
• 10 leaves Curry leaves
• 0.125 teaspoon Asafoetida (hing)

📝 Instructions

9 steps

1. Rinse 1 cup of basmati rice under cold water until the water runs clear. Add it to a pot with 2 cups of water and 1 teaspoon of salt. Cook the rice until tender but not mushy. Set aside to cool completely.

2. In a blender, combine 1 cup of grated fresh coconut, 2 green chilies, 1-inch piece of ginger, 2 tablespoons of roasted split gram, and 2 tablespoons of coriander leaves. Blend into a coarse paste, adding a little water if necessary.

3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

4. Add 2 dried red chilies, 10 curry leaves, and 1/8 teaspoon of asafoetida. Stir-fry for 30 seconds until fragrant.

5. Add 1/2 cup of cashews to the skillet and sauté until golden brown.

6. Reduce the heat to low and stir in the prepared coconut chutney paste. Cook for 2-3 minutes, stirring continuously, to slightly roast the chutney.

7. Add the cooled rice to the skillet. Mix gently to combine, making sure the rice is well-coated with the chutney and cashew mixture.

8. Taste and adjust salt if needed. Let the rice heat through for 2-3 minutes.

9. Serve hot, garnished with fresh coriander leaves, along with yogurt or a raita on the side.

Nutrition Facts

1 serving (228.4g)

Calories		322
% Daily Value*
Total Fat		22.2 g	28%
	Saturated Fat	8.9 g	45%
	Polyunsaturated Fat	1.4 g
Cholesterol		0 mg	0%
Sodium		502 mg	22%
Total Carbohydrate		27.6 g	10%
	Dietary Fiber	3.4 g	12%
	Total Sugars	3.0 g
Protein		5.9 g	12%
Vitamin D		0.0 mcg	0%
Calcium		37 mg	3%
Iron		2.5 mg	14%
Potassium		259 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 793 cal (59.7%%)

Protein: 94 cal (7.1%%)

Carbs: 440 cal (33.2%%)