Tuesday, February 21, 2012

Badam Chutney

For most people, chutney is a must when eating idli, dosa, upma, vadai or pongal. Though some of us like peanut chutney, tomato chutney etc, coconut chutney is typically preferred. I once visited a friend who served sevai with chutney that tasted just like the regular coconut chutney, but I was told that it wasn't coconut but badam/almond chutney! I was intrigued and tried it out myself at the first opportunity! Needless to say, badam chutney has replaced coconut chutney as a favorite at my dining table!

Preparation: 10 minutes                     Serves: 4-5


Almonds/Badam - 15-20
Chana Dalia/Roasted Bengal Gram Dal/Pottu Kadalai - 2 tablespoons
Green chillies - 4-5
Ginger - a small bit
Lemon Juice - 2 tablespoonsSalt - to taste

For tempering:

Mustard - 1 teaspoon
Urad Dal (Black gram dal) - 1 teaspoon
Curry Leaves - a few
Red Chillies - 2
Asafoetida/Hing - a pinch
Oil - 1 tablespoon


  1. Blanch the almonds in a microwave for 1 minute. Remove the skin.
  2. Put the almonds along with the rest of the ingredients (except those for tempering) in a blender and grind it to a smooth paste, adding a little water, if needed.

  3. Heat oil and add the ingredients for tempering in it.

  4. Once the mustard seeds splutter, add this to the chutney. Badam chutney is ready to be served.

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