Bombay Spiced Nuts

Name: Bombay Spiced Nuts
Prep time: 10 min
Cook time: 10 min
Ingredients: Mixed unsalted nuts 400g (14oz); Ghee 2 tbsp; Sea salt flakes 1 tbsp; Ground cumin 2 tsp; Ground coriander 2 tsp; Chilli powder 1 tsp

A favourite Bombay Spiced Nuts recipe taken from Dairy Diary 2022.

Ground Cumin

5/5
2

10 mins

Ingredients

Mixed unsalted nuts 400g (14oz)

Ghee 2 tbsp

Sea salt flakes 1 tbsp

Ground cumin 2 tsp

Ground coriander 2 tsp

Chilli powder 1 tsp

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Spread nuts out in a shallow roasting tin and roast for 10-12 minutes until golden all over, shaking occasionally.

Melt ghee in a small frying pan and when hot, add the salt and spices. Fry for 30-60 seconds until fragrant, taking care not to burn. Pour spicy ghee over nuts in tin and mix in well. Spread out on a cold tray to cool.

Store nuts in an airtight container for a few days. They can be put into bags or wrapped in paper to give as gifts. They will keep for up to a week.

Cook’s Tips

Skin-on almonds, pistachios and cashews work best for this recipe. Freshly ground spices (in a pestle and mortar) won’t stick as well to the nuts so use ready-ground spices. Ghee is less likely to burn than butter. If you don’t want to buy a tin of it, use vegetable oil and a bit of butter for flavour, but watch it does not burn.

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