Cashew Chutney

Ayurvedic Recipes_Cashew Chutney

Here is a recipe to add both flavour and protein to your meal, providing a smooth and creamy chutney to soothe vata. Pitta should be very cautious as cashews are heating, and kapha should take note of the fat content of cashews and use just a little.

Cashew Chutney

Serves: 8



  • 1 cup raw cashews

  • ¼ tsp lemon juice

  • 1 tsp salt

  • 1/2 “ piece of peeled fresh ginger, sliced

  • 1-2 hot green chillies, seeded and chopped

  • up to 1/3 cup water

  • 2 Tbs chopped cilantro


  1. Combine cashews, lemon juice, salt, ginger and chillies with ¼ cup water in a food processor and blend until smooth – adding water as necessary to produce a puree.

  2. Transfer to a bowl and add cilantro.

Source: Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (New York: E.P. Dutton, 1987).

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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