Badam chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 90 ml - blanched almonds
  • 3 - green chillies
  • 1/4 tsp - cumin
  • 1 tsp - oil
  • Small piece - ginger
  • 1 - garlic clove
  • 1/4 tsp - tamarind paste or few drops of lemon juice
  • 1/2 cup - tightly packed coriander leaves
  • A few - mint leaves
  • 1 tbsp - fresh coconut
  • Seasoning:
  • A pinch - cumin
  • A pinch - mustard
  • 1 broken - red chilli
  • 1 sprig - curry leaves
  • A pinch - asafoetida

How to Make Badam chutney

  • Wash and fry almonds and green chillies in 1 tsp oil for 5 mins, set the chilli aside
  • Pour in ice cold water in the hot utensil and set this aside for around 30 mins. Then peel off the skin.
  • Add cumin, green chilli, salt and almonds and powder them.
  • Add enough water and grind to a smooth chutney.
  • Season with seasoning ingredients.
  • Recipe courtesy: Swasthi's Indian Food Blog

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