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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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.
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
Energy | 603kJ/ 146kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 3.3g |
Sugars | 2.1g |
Fibre | 1.8g |
Protein | 5.4g |
Salt | 0.8g |
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