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APPENDIX 2 - PRODUCTS CONTAINING CASHEW APPLE AND CASHEW NUT

Cashew apple fruit chutney

Ingredients

3kg cashew apple slices
3kg sugar
168g salt
84g onion (peeled and finely chopped)
21g cumin powder
21g black pepper
21g cardamom powder
42g green ginger (peeled and grated)
7g cinnamon (coarsely powdered)
7g coriander
42ml acetic acid glacial (vinegar)

Method

Type 1
The cashew apples are immersed in a two percent brine solution (common salt solution) for three days. After washing free of salt, the apples are steamed for five to seven minutes at 10lb pressure. The steamed apples are then cooled and washed in water. Any bad portions are trimmed off before the apples are sliced into segments. The apple slices are cooked with the addition of salt, sugar, spices and the acetic acid. The ginger, cinnamon and coriander are tied loosely in a cloth bag and added to the mixture. This bag is removed when the chutney is cooked.

Type 2
Soak cashew apple slices in a two percent brine solution for three days, remove from the brine and wash in clean water. Remove any undesirable portions and then slice the apples. Chutney is prepared as usual, using 1kg sugar, 1 onion (large size), 30g ginger, 1 teaspoon of cumin seed, pepper, cardamom, cinnamon and coriander powder, salt to taste and 20ml glacial acetic acid for every 1kg of fruit slice.

Tie all the powdered spices in a clean thin piece of cloth, (such as muslin). Prepare a sugar syrup by adding an equal quantity of water to the sugar. Add the sliced apples, chopped onion, grated ginger, vinegar and salt to the sugar syrup. Drop the spice bag in when the mixture begins to boil. Boil the mixture until it is sufficiently thickened and hot-fill into clean, sterilised jars.

Cashew apple pickle

Ingredients

65g cashew apple pieces
12g salt
5g chilli powder
5g coriander
2g fenugreek seeds
5g mustard powder (fried and ground)
1g turmeric
1g acetic acid
1.5 - 2g citric acid
5g jaggery
5g ginger oil

Method

Soak cashew apple pieces for 10 days in a 12 percent brine solution and then wash thoroughly in water. Heat the oil and add the spices. Pour the oil and spice mixture over the brined apple pieces, mix well and allow to cool. Add preservatives (acetic acid and citric acid) to the apple mixture, cover with the remaining oil and store in a sterile container.

Sweet cashew pickle in oil

Ingredients

1kg cashew apples
63g salt
20g chilli powder
1.5g ginger paste
30g chopped onion
3g mustard seeds
3g cumin
3g cloves
1.5g cardamom
3g cinnamon
3g garlic paste
125ml vinegar
125g sugar
edible oil (enough to immerse the pickles in the container)

Method

Soak cashew apple cubes in a 12 percent brine solution for 10 days and then thoroughly wash in clean water. Heat a small quantity of oil until it is bubbling and add the mustard seeds, onion, garlic and ginger. When the mustard seeds stop popping, add the remaining spices and the fruit cubes and heat for a few minutes. Cool the mixture to room temperature, then leave to stand in the sun for three or four days. After this time, add the sugar and vinegar and stir into the mixture. Heat sufficient oil to immerse the pickle in the container, cool it and pour over the pickle mixture. Seal the container and store at room temperature.

Recipes using dried cashew apple powder.

Cashew apples are highly perishable - they cannot be stored for more than 24 hours. To resolve this problem, the pulp can be dried and ground into a powder that can be used in a range of products.

Preparation of cashew apple powder

Cashew apple pieces are dried (either with or without cashew apple juice) for 12 hours (with juice) or 4.5 hours (without juice) at 70°C. The dried pieces are ground and stored in airtight containers for use in a range of recipes.

Cashew apple sweet cookies

Ingredients

72g wheat flour
8-16g cashew apple powder
50g ghee (clarified butter)
40g sugar
5g baking powder

Method

Cream the ghee or butter and sugar to form a light and fluffy cream. Sieve the wheat flour, cashew apple powder and baking powder into the mixture and mix to form a stiff dough. Roll out the dough into a layer an eighth of an inch thick (3-4 mm), and cut out small biscuits. Bake at 180°C for 20 minutes until golden brown.

Cashew apple masala cookies

Ingredients

135g wheat flour
15-30g cashew apple powder
75g ghee or butter
l0g sugar
5g salt
5g baking powder
45g curds
20g green masala
(made from a mixture of coriander leaves, green chillies, curry leaves and ginger in equal quantities)

Method

Sieve the wheat flour with the cashew apple powder, baking powder and salt twice to ensure that it is well mixed. Rub the ghee or butter into the flour until the mixture resembles breadcrumbs, then add the sugar and stir well. Add the green masala and curds and knead the mixture into a soft dough. Roll out to form a thin sheet of one eighth of an inch thickness (3-4 mm)and cut with a fancy biscuit cutter. Bake in an oven at 180°C for 20 minutes until golden brown in colour.

Cashew apple porridge mix

Ingredients

70g malted wheat flou
30-40g cashew apple powder
15g powdered sugar

Method

Sieve all the ingredients thoroughly to form a uniform mixture. Add 100 g porridge mix to 600 ml of water and cook, stirring continuously for about 5 - 10 minutes.

Cashew apple sweet doughnuts

Ingredients

90g wheat flour
10g cashew apple powder
1.5g baking powder
3g yeast
15ml + 35ml water
4g milk powder
20g sugar
20g ghee or butter
1.5g salt
half an egg
a few drops of vanilla essence
oil for frying

Method

Sieve the flour, salt, cashew apple powder and baking powder together twice. Gently rub the ghee or butter into the sieved powder mix. Mix the yeast with 15 ml water and 1 tsp of the sugar and leave to stand for about 10 minutes until it froths. Add the rest of the water (warmed to about 35°C) to the yeast and mix. Add the sugar, lightly beaten egg and milk and beat until a soft dough is formed. Knead lightly until smooth and rest for 30 minutes. Roll out to about one quarter of an inch (6 - 8 mm) thick and cut with a doughnut cutter. Rest for 10 minutes. Fry the doughnuts in oil until golden brown in colour, then roll in sugar powder.

Cashew apple masala doughnuts

Ingredients

90g wheat flour
10g cashew apple powder
½ teaspoon yeast
15+35 ml water
5g (1 teaspoon) milk powder
5g sugar
½ teaspoon salt
half an egg
10g ghee or butter
40g onion (chopped)
6 green chillies
4g curry leaves (chopped)
10g coriander leaves
Oil for frying

Method

Sieve the flour, baking powder, cashew apple powder, milk powder and salt together twice. Dissolve the yeast in 15ml of lukewarm water with a pinch of sugar. Chop the onion, green chillies, curry leaves and coriander leaves. Dry them a little by keeping in an oven or frying for a short time in a pan. Cream the butter or ghee and the sugar together until smooth and then fold in the flour mixture. Add the yeast, the egg and the masala (mixed leaves and chilli) and leave to ferment for about 1 hour. Knead to a smooth dough add a little water and rest for 30 minutes. Roll out to a quarter inch (6 - 8 mm) in thickness. Cut with a doughnut cutter and rest for 10 minutes. Deep fry in oil until golden brown.

Cashew apple sponge cake

Ingredients

90g wheat flour
10g cashew apple powder
¼ teaspoon baking powder
50g ghee or butter
100g powdered sugar
1 egg
½ teaspoon vanilla essence
½ teaspoon salt
milk to mix

Method

Sieve the flour and cashew apple powder along with a pinch of salt and baking powder. Cream the ghee or butter and sugar until the texture is light and fluffy. Beat the egg thoroughly and add to the creamed mixture a little at a time. Mix well, then gently fold in the flour. Add the milk to bring the mixture to a dropping consistency, spoon into a lined tin and bake at 150° C for 35-40 minutes.

Cashew nut vegetable kurma

Ingredients

100g cashew nuts
100g carrot (chopped)
100g peas
100g French beans
100g paneer (cottage cheese)
2 tomatoes
2 onions sliced
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander-cumin powder
1 teaspoon ginger-garlic paste
1 clove cardamom
pinch of powdered cinnamon
1 lemon
salt to taste
1 bunch coriander leaves (chopped)
ghee or oil for frying

Method

Boil the carrots, peas and French beans for two to three minutes. Slice the onions and fry in ghee or oil. Add the ginger and garlic paste and fry. Add tomatoes, tumeric, chilli powder, coriander-cumin powder, and salt and stir together. Add the paneer pieces, boiled vegetables and cashew nuts. Mix all the ingredients and cook for five minutes. Remove from the heat, add the juice of a lemon to taste and coriander leaves to garnish. Serve with hot chapattis.

Green mango with cashew nuts and raisins

Ingredients

100g cashew nuts
3 mangoes (green, medium size)
100g raisins
6g garlic flakes
2.5cm (1 inch) ginger piece
vinegar
8 chillies (red)
sugar
salt to taste

Method

Peel the mangoes and grate them. Grind the garlic, ginger and red chillies to a fine paste with a little vinegar. Melt the sugar, salt and vinegar over a low heat. Add the chilli paste and heat until it dissolves. Add the grated mango, raisins and nuts and cook over a medium flame until thickened. Hot-fill into clean sterile jars.

Cashew nut mushroom curry

Ingredients

75g cashew nuts (green, tender)
100g mushrooms
2 chillies (red)
turmeric
1 teaspoon coriander
1g (a pinch) cumin
½ lime
2 onions
2 chillies (green)
l0g ginger
4 cloves garlic
½ coconut
1 teaspoon oil
1 sprig curry leaves
1 pinch mustard seeds
salt to taste

Method

Clean the mushrooms and cashew nuts in hot water. Grate the coconut and extract the coconut milk from three-quarters of the coconut. Boil the cashew nuts and mushrooms. Grind the remaining coconut, red chillies, coriander, turmeric and cumin into a fine paste. Slice the onion, ginger, garlic and slit the green chillies. Heat the oil and add the mustard and curry leaves. When the seeds start to pop, add the ground spices and sliced ingredients. Cook until the onions are soft. Add the cooked cashew nuts and mushrooms, lime juice and salt. Simmer for 10 minutes. Add the coconut milk and simmer for 5 minutes. Season and remove from the heat.

Cashew nut banana cake

Ingredients

1 cup cashew nuts (grated or milled)
1¾ cup flour
11 cups sugar
1 mashed ripe banana
¼ cup butter
4 teaspoons sour milk
2 eggs
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt

Method

Cream the butter and sugar together, add the banana and beat well. Add the soda, dissolved in the sour milk, and beat the eggs well before adding to the mixture. Mix in the flour, baking powder and salt. Add cashew nuts and bake in a moderate oven for about 40 minutes.


Source: Vaidehi, 2000.

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