Almond chutney
how to make coconut free almond chutney?
Ingredients
for soaking
- 1 cup almonds
- 3-4 cups drinking water
for chutney flavour
- salt to taste
- 2 tbsp coriander leaves chopped
- 1/4 tsp fresh ginger root chopped
- 4-5 green chill vary according to your spice level
- 2-3 tbsp Lemon juice use as per taste
tempering
- 1 tsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp Urad Dal black gram dal
- 4-5 curry leaves
- 1-2 dry red chillies
- 1 pinch hing/ kayam/ asafeoteida
Instructions
- Soak the almonds in water for about 3 hours till they are nice and plump
- 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.
- Clean, wash and rough chop the ginger, coriander and chillies.
- Add the almonds, coriander, ginger, chillies and salt to the blender ( or food processor) and coarse blend them
- Now add 1/2 cup warm water and blend till smooth.
- Add in the lemon juice and adjust the salt.
- Give it one more whizz and remove into the serving dish
- Heat a small pan add a tsp of oil, add the mustard seeds to splutter.
- Now add the urad dal, curry leaves, hing and red chillies
- Saute till the urad dal turns golden and add this to the prepared chutney for added flavour.
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
Nutrition
Serving: 50gCalories: 158kcalCarbohydrates: 6gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 0.03mgSodium: 74mgPotassium: 222mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!