Are you tired of making the regular peanut or coconut chutney? Looking for something that tastes similar but should be healthier too? Then try this super fast and very easy to make Almond chutney as an accompanying dip or chutney with your Indian breakfasts or snacks. It just takes 2 minutes to prepare and all you need is a handful of roasted almonds and chilis, and there you go! A very smart way to feed your fussy kids who don’t like to eat healthy nuts. Give it a try!
Click here for the recipes of other Chutneys & Pickles on my blog!
Almond Chutney Recipe:
Dry roast the almonds in a saucepan over medium heat, till the almonds are nicely roasted and turn golden in color. You can peel the skin off of the almonds, if that’s what you prefer. Or, you can also use the roasted salted almonds that are easily available in stores to make it simpler and easy, like I did.
Add some green chilies (as per your spice tolerance) and blend it into a smooth paste by adding some water to it. Add salt if your almonds don’t contain salt. But as I used the salted almonds I didn’t add any extra salt to it. You can also add some tamarind if you want your chutney to be a little tangy. I didn’t add it in mine, just because I didn’t want it to taste like a regular peanut chutney. And I really liked it that way.
Season the ground almond purée with tempering. For tempering, just heat a tablespoon of oil in a tempering pan, add urad dal, mustard leaves, cumin seeds, dry red chilies, curry leaves and asafoetida (hing). Fry this mixture till it’s roasted well and toss it on the almond purée. Your Almond chutney is ready! Now, isn’t that quite easy? Pin it on your list of easy dips or chutneys that can be prepared in just 2 minutes!
Click here for the recipes of other dishes on my blog!
