- Submitted by Dahlia
(Badam Chutney)
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In many south Indian households, chutney play an important role in the menu as much as the main platter. I love experimenting different chutneys as they are always simple, easy to make and we can vary the ingredients as per our taste.
On an evening, when I was just reading an article on the health benefits of almonds, I quickly wanted to try something, easy and unique using almonds as the main ingredient. Since I had to make an accompaniment for the evening dosa, I thought of trying the “almond chutney.” I had this big box of almonds that I had purchased from Sam'c Club. The health benefits of almonds are well known. Badam is rich in proteins, good fats and fiber due which consumption of badam aids in weight loss. Because of the availability of riboflavin and L-cartine, it boosts the brain functioning and also reduces the risk of serious brain diseases. Almonds also enhance the gastro intestinal function due to the high fiber present and its probiotic properties.
When we were children, eating the soaked almonds as the first food in the morning was a regular ritual since it was an important ingredient for brain functioning that enhances alertness and memory retention among school going children. But children of today are extremely fussy on eating the soaked nut and in such cases, almond chutney comes as a huge savior. This chutney is an excellent accompaniment for all patties and kebabs, South Indian breakfast recipes and can also be used as a dip.
Almond chutney tastes very much like coconut chutney. Substituting almond for coconut is one of the healthier ways to reduce the bad cholesterol in our daily menu. Enjoy the health benefits of almonds in this quick and simple recipe.
Video Instructions for making Almond Chutney
Recipe for Almond Chutney
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves: 4
Ingredients
- Almonds - 1/2 cup (about 70 gms)
- Green Chilies - 3 (or as needed)
- Ginger - a small piece
- Salt - as needed
For Tempering
- Oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad Dal - 1/2 tsp
- Curry Leaves - 1 strand
- Asafoetida - a pinch
- Dry red chilly - 1
Method
- Soak the almonds for 5-10 minutes in some water.
- Grind the soaked almonds along with green chilies, salt and ginger. Add water as per the thickness of the chutney needed.
- Heat oil in a pan and make a tempering of mustard seeds, urad dal, curry leaves, asafoetida and dry red chilies.
- Transfer the ground chutney to the serving bowl and add the tempering to it. Almond chutney is ready to be served.
Detailed Steps to make Almond Chutney
Soak the almonds for 5-10 minutes to make it easier to grind. I grind with the peel. If you do not want, remove the peel. Once the almonds are soacked, the peel comes off easily when pressed with fingers.
Grind the soaked almonds in a mixie or blender along with green chilies, salt and ginger to a smooth paste. Add water as needed and grind again.
Transfer the ground chutney to the serving bowl. Temper with mustard seeds, urad dal, curry leaves, asafoetida and dry red chilies. Delicious Almond chutney is ready to be served.
Variation
- Almond Coconut Chutney - A 1:1 proportion of coconut gratings and almonds can be used (1/2 cup coconut + 1/2 cup almond). The chutney can be made with the same ingredients. The crunchiness of nut and the creaminess of coconut impart an excellent taste and flavor.
- Almond Coriander Chutney - Fresh coriander leaves can be added to the same ingredients and this green chutney can be made.
- Almond Peanut Chutney - 2/3 cup almonds + 1/3 cup roasted peanuts with the same ingredients gives this aromatic and crunchy chutney.
Serving Almond Chutney
- Mix it together and serve with idli, dosa, vada, adai, bajji, upma, pongal etc.
More Chutney Recipes