‘Bombay mix’ spiced nuts
Waitrose and Partners

‘Bombay mix’ spiced nuts

Inspired by the flavours of classic Bombay mix, this is an addictive combination of spicy, sweet, savoury and salty flavours – and almost guaranteed not to make it past 31 December. Another recipe that you’ll probably want to double up on for your own festive-season drinks.

Makes about 500g. Nutrition per 25g serving.

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Gluten freeVegetarian
  • Makes1
  • CourseSnack
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 500g mixed nuts (such as peanuts, cashews, almonds, pistachios and walnuts)
  • 50g desiccated coconut
  • 1 tsp black peppercorns
  • 8 dried curry leaves
  • 1 tbsp sea salt flakes
  • tbsp ghee or coconut oil
  • tbsp clear honey or maple syrup
  • ¾ tsp hot chilli powder
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garlic granules


  1. Preheat the oven to 180ºC, gas mark 4. Spread the nuts out on a tray in a single layer; roast for 10 minutes until golden brown. Add the coconut to the tray and roast for a further 3-5 minutes, until toasted.

  2. Meanwhile, use a pestle and mortar to grind the peppercorns, curry leaves and salt together until broken down to a coarse powder. Melt the ghee or oil and honey or maple syrup in a small pan, then add the curry leaf mixture and the remaining spices. Cook for 2 minutes. Once the nuts are roasted, tip them into a bowl and pour the spiced ghee over them, stirring with a metal spoon until all the nuts are well coated. Allow to cool before decanting into an airtight container. These will keep for up to 2 weeks.


Typical values per item when made using specific products in recipe


603kJ/ 146kcals



Saturated Fat












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