Makes 2 Cups
Amchur (green mango powder) is a souring agent used frequently in Indian cookery. Most sour spices can be harder to find since they aren’t as popular in American cuisine. Check out Indian markets for amchur or find it online. If you don’t have it on hand, a squeeze of fresh lime juice on the spiced cashews before serving will give that same sour kick. Asafoetida is a pungent seasoning reminiscent of onions and garlic that’s used all over India, but garlic powder is an easy substitute. And the pomegranate seed and cilantro garnish is entirely optional, but I love the festive, holiday look that it gives to this dish.
2 tablespoons grapeseed oil (or other light oil)
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1 teaspoon chili flake
1/2 teaspoon turmeric
2 teaspoons amchur
large pinch asafoetida or garlic powder
1/2 teaspoon fine grind sea salt
2 cups raw whole cashews
pomegranate seeds and chopped cilantro for garnish (optional)
1. Preheat the oven to 300. Line a sheet tray with parchment paper.
2. Heat oil in a large skillet. Add mustard seeds and cumin seeds and saute until they start to pop out of the pan. Add chili flake, turmeric, amchur, asafoetida/garlic powder and salt.
3. Turn off the heat and add the cashews to the pan, coating them thoroughly in the spiced oil. Spread evenly on the sheet tray. Bake at 300 for 12 – 15 minutes, stirring twice during cooking time. Cool and garnish with pomegranate seeds and cilantro. Eat and enjoy.