20 April, 2016
Almond chutney| badami chutney-first method |
Long back I got to know about this recipe from my friend and I was astonished to see chutney using only Almonds….. but I tried it with using small quantity of fresh coconut also. It tastes more or less like coconut chutney and can be used as the accompaniment with almost everything. Can be made once in a while and goes very well with akki rotti/rice roti Today I prepared it with cucumber akki rotti and it was awesome. So gladly sharing the recipe with you all.
Ingredients : measuring cup used – 200 ml
For chutney :
- Almonds – 3/4 cup
- Grated fresh coconut – 1/3 to 1/2 cup
- Green chilli – 3 or according to taste
- Ginger – 1 tsp
- Salt to taste
For tempering :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Split black lentils / Urad dal – 1 tsp ( heaped )
- Curry leaves – few
PROCEDURE :
- Remove the skin from the almonds/badami (What I do is, take some potable water in a small container and put almonds in it, and heat it and bring it to boil ( approximately 5 minutes), Remove from the fire and allow the water to become warm, then you can easily remove the skin from the almonds)
- Reserve 10 to 12 almonds for later use
- Then grind together remaining almonds, chilies, coconut, ginger and salt adding water to the desired consistency
- Chop those reserved almonds and keep aside
- Heat oil and add in mustard seeds, black gram, curry leaves and chopped almonds, roast for a while and pour it on the chutney
- Combine well and serve
Here you can also check the recipe of ragi rave dosay paired along with almond/badami chutney