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Badam Chutney

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Adjust Servings:
10 whole almonds
1 medium bell pepper
1 tbsp gram dal
3 dried red chilies
1 tsp black mustard seeds
10 curry leaves
1 tbsp gingely oil
tamarind for tempering
salt to taste

Badam Chutney

  • Veg
  • 10 mins
  • Serves 2
  • Easy


How to Make It

  1. Heat the gingerly oil in a steel pan.
  2. Pour your dried red chile and gram dal in the hot oil, and let it fry until the gram dal turns golden.
  3. Chop your bell pepper and pour into the pan.
  4. Sauté until the bell peppers wilt.
  5. Turn your tamarind into the pan and sauté for a few seconds.
  6. Turn off the heat and let cool.
  7. Pour the cooled fried ingredients into a mixer jar and pour in your whole almonds.
  8. Pour into a grinder after mixing and add salt and water to your taste.
  9. Grind until you have a smooth chutney.
  10. Heat 2 tsp oil into a pan.
  11. Pour in your mustard seeds and curry leaves then temper.
  12. Pour the tempering into your grinded chutney and mix until you have all your ingredients properly mixed.
  13. You can serve the kids badam chutney with idli for breakfast or lunch and trust them to love you for it.


Almonds are not truly nuts but rather drupes seeds.

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