Almond Delight Chutney

Ingredients

• 1 cup (150g) almonds, soaked and peeled 1 cup (150g) almonds, soaked and peeled
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 small onion, chopped 1 small onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, chopped 2 green chilies, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt (or to taste) 1/2 teaspoon salt (or to taste)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 15g, 1g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them splutter.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and chopped green chilies to the pan. Sauté until the onions turn golden brown.
3. 3.
   Add the soaked and peeled almonds to the pan. Stir well to coat the almonds with the spices.
4. 4.
   Add the turmeric powder, red chili powder, and salt. Mix everything together and cook for 2-3 minutes.
5. 5.
   Remove the pan from heat and let the mixture cool down slightly.
6. 6.
   Transfer the mixture to a blender or food processor. Add lemon juice and water. Blend until you achieve a smooth and creamy consistency.
7. 7.
   Transfer the chutney to a serving bowl and garnish with fresh cilantro leaves.
8. 8.
   Serve the Almond Delight Chutney as a dip, spread, or condiment with your favorite Indian dishes.

Treat your ingredients with care...

• Almonds — Soaking and peeling the almonds helps in achieving a smooth texture for the chutney. To soak almonds, place them in a bowl of water overnight or soak them in hot water for 1-2 hours. The skins can be easily removed by gently squeezing the almonds.

Tips & Tricks

• For a spicier chutney, increase the number of green chilies or add a pinch of cayenne pepper.
• Adjust the consistency of the chutney by adding more or less water, depending on your preference.
• Toasting the almonds before soaking them can enhance their flavor.
• Store the chutney in an airtight container in the refrigerator for up to 5 days.
• Experiment with different herbs like mint or coriander to add a refreshing twist to the chutney.

Serving advice

Serve the Almond Delight Chutney alongside dosas, idlis, samosas, or pakoras. It also pairs well with rice dishes like biryani or pulao. Use it as a spread in sandwiches or wraps for an extra burst of flavor.

Presentation advice

Garnish the Almond Delight Chutney with a sprinkle of toasted almond slivers and a few fresh cilantro leaves to add visual appeal. Serve it in a small bowl or ramekin to showcase its creamy texture.