Almond Chutney
Almond chutney aka Badam chutney, is a delicious South Indian accompaniment that pairs perfectly with idli, dosa and other Indian breakfast foods.
Ingredients
- 1 cup almonds
- 2-3 green chillies
- 1 teaspoon ginger
- ½ teaspoon black gram split
- ¼ teaspoon asafoetida
- 5-6 curry leaves
- ½ teaspoon mustard seeds
- 2-3 dry red chillies
- 1 tablespoon lime juice
- 1 teaspoon oil
- Salt to taste
Instructions
- Soak whole almonds in some warm water for 30-45 minutes.
- Get rid of the excess water and transfer them to a blender jar along with the ginger, green chilly and lime juice.
- Add salt and blend until you get a smooth paste.
- Heat oil in a pan and prepare a tempering with mustard seeds, dry red chilies, urad dal, asafoetida and curry leaves.
- Add the tempering over the chutney and give it a good mix.
- Your almond chutney is ready.
Notes
In addition to almonds, you can also add some peeled coconut into the mix and turn it into a nice almond coconut chutney.
Like most other chutneys, you can store your leftover almond chutney for 2-3 days in the refrigerator, if not longer.
I didn’t peel the almonds, but if you want the chutney to have a bright white color, you can peel the skin off the almonds too.
Nutrition
Calories: 229kcalCarbohydrates: 10gProtein: 8gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gSodium: 76mgPotassium: 277mgFiber: 6gSugar: 3gVitamin A: 116IUVitamin C: 29mgCalcium: 104mgIron: 1mg
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