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+ servings
blanched almond chutney

Almond chutney

how to make coconut free almond chutney?
Prep Time 4 hours
Total Time 4 hours
Course Breakfast, sidedish, Soups and salad
Cuisine Baby toddler food, diabetic friendly, Fusion, gluten free, Indian, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian, Winter
Servings 6 people
Calories 158 kcal


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


  • 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


  • 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.
    blanched almond chutney


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


Serving: 50gCalories: 158kcalCarbohydrates: 6gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 0.03mgSodium: 74mgPotassium: 222mgFiber: 3gSugar: 1g
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