Adding almonds to chutney is a great alternative if someone is avoiding coconut. I use it as an addition to coconut as it enhances the flavor and adds some protein as well. This chutney is used an accompaniment with Idli, vadas , and dosas.
Almond chutney
Recipe
Ingredients:
2 tbsps coconut flakes or fresh grated coconut
2 or 3 roasted red Bedgi chillies (adjust according to your palate)
1 tsp coriander seeds
1/2 tsp tamarind pulp
20 -25 almonds
salt to taste
For seasoning:
1 tsp mustard seeds
6 -8 curry leaves
1/4 tsp hing (asafoetida) this is optional, but I always add it as we love the flavor it adds
1 tsp oil
Steps:
1. First I add 2 tbsps of coconut flakes, roasted red Bedgi chillies (as per your taste), a teaspoon of coriander seeds, tamarind pulp and a small piece of ginger to my blender and grind it for some time. 2. Next I add almonds (about 20 or 25) and grind some more. Salt to taste.
3. Heat oil, and add seasoning of mustard, curry leaves and hing.
Notes:
This chutney can be made with only almonds too, but don’t pulverize it too much. It will turn into almond butter. It’s tastes really good the day it is prepared, but if you grind it too fine, the next day it consistency changes a bit, becomes gooey. The one with coconut is fine even the next day.
Variations:
This chutney can be made with a small piece of ginger added in when you grind it, tastes great.
Alternately, you can omit the red chillies and coriander seeds, and use green chillies to taste and a piece of ginger.
Endless Possibilities for chutneys. I will be posting different variations from time to time.
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