Seriously Stoneage

Spicy Indonesian Nibble Mix

Posted by Kirsty Forsberg

A tangy, spicy and moreish nutty nibble to serve with drinks. Incredibly addictive!

Recipe adapted from Melissa Joulwan here


  • 1 heaped tbls coconut oil
  • 1/2 medium onion, finely diced
  • 1 clove garlic, crushed
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt
  • 1/2 tsp ground turmeric
  • Pinch of chilli flakes/cayenne (more if you like it spicy)
  • Juice of 1/2 a lemon, squeezed
  • 1 cup of dried coconut flakes/shavings (not to be confused with dessicated coconut)
  • 3/4 cup whole almonds
  • 3/4 cup cashews
  • Method

    Preheat oven to 160-170C.

    Line a large baking sheet with baking parchment.

    Heat the coconut oil in a pan and gently fry the onion, garlic and ginger until soft and fragrant.

    Stir in cumin, chili, salt, turmeric and coriander to onions. Next add the lemon juice, and cook this for a minute or two until it becomes a paste.

    Mix in the coconut flakes and get everything well coated.

    Transfer mix to the baking sheet and bake for 15-20 mins. Then add the nuts, give it a good stir and pop back in for another 15 - 20 mins. Keep an eye on things and stir regularly.

    If mix is still quite pale, stir again then pop back in for 5 -10 mins. Mix should be mid brown-ish and toasty but not black and burnt!!

    Cool and store in an airtight tin or tupperware to keep fresh. It’ll keep for a few days. Serve with drinks, or sprinkle on top of salads, stews or soups.