Almond chutney
how to make coconut free almond chutney?
Servings Prep Time
6-7people 4hours
Servings Prep Time
6-7people 4hours
for soaking
for chutney flavour
  1. Soak the almonds in water for about 3 hours till they are nice and plump
  2. Drain the excess water from the almonds and keep aside. Peel the almonds if you prefer a smooth white feel for the chutney. I have left the peel in for grinding.
  3. Clean, wash and rough chop the ginger, coriander and chillies.
  4. Add the almonds, coriander, ginger, chillies and salt to the blender ( or food processor) and coarse blend them
  5. Now add 1/2 cup warm water and blend till smooth.
  6. Add in the lemon juice and adjust the salt.
  7. Give it one more whizz and remove into the serving dish
  8. Heat a small pan add a tsp of oil, add the mustard seeds to splutter.
  9. Now add the urad dal, curry leaves, hing and red chillies
  10. Saute till the urad dal turns golden and add this to the prepared chutney for added flavour.
Recipe Notes

You can store this chutney for a week in the refrigerator.

Vary the herbs for a change in flavour.

use the chutney as a spread for wraps or sandwiches