Badam Chutney Recipe

Cooking Directions

• STEP 1.Soak the almonds in hot water for 30 minutes, then peel off the skin.
• STEP 2.In a blender, add the peeled almonds, grated coconut, green chilies, ginger, garlic, and salt. Blend until smooth.
• STEP 3.Heat oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
• STEP 4.Pour the blended mixture into the pan and cook for 2-3 minutes, stirring occasionally.
• STEP 5.Remove from heat and let it cool. Serve the badam chutney with dosa, idli, or as a spread for sandwiches.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk while blending.
• Store the chutney in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Store the badam chutney in an airtight container in the refrigerator.
• Serve it as a side dish with dosa, idli, or as a spread for sandwiches.
• You can also use it as a dip for snacks or as a topping for salads.