Almond Chutney

(Badam Chutney)

 Ingredients

• 1 cup Almonds

• 1 thai Green Chili

• 1 thumb of peeled Ginger

• Salt to taste

For Tempering “Chaunk”

• 1 tsp sesame oil

• 1/2 tsp Mustard seeds

• ½ tsp Urad Dal

• 8 curry leaves chopped

• 1 pinch hing (Asafoetida)

Directions

Blanch almonds in water 5-10 minutes and remove skins

1. blend almonds, chili, salt, ginger, adding water as per the thickness of the chutney desired (creamy is nice)

2. Heat oil in a pan and make a tempering of mustard seeds, urad dal, curry leaves, asafoetida

3. Transfer the ground chutney to the serving bowl and add the tempering to it. Almond chutney is ready to be served.

Variation

• Almond Coconut Chutney - A 1:1 proportion of grated frozen coconut and almonds (1/2 cup coconut + 1/2 cup almond). The chutney can be made with the same ingredients. The crunchiness of nut and the creaminess of coconut impart an excellent taste and flavor.

• Green Almond Chutney - Fresh coriander leaves can be blended in to make a “green almond chutney”

• Almond Cashew Chutney - 2/3 cup almonds + 1/3 cup roasted cashews with the same ingredients gives this aromatic and crunchy chutney.

• Serves 4

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