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Almond chutney, more commonly referred to as badam chutney, is made from top-quality almonds, white sesame seeds, oil, cumin seeds, chana dal, and other ingredients. It is finally tempered with mustard seeds and fresh curry leaves fried in hot oil. Follow my recipe to know the steps to make almond chutney at home easily and quickly.

Table of Contents

KEY TAKEAWAYS

Almond chutney is a versatile condiment that enhances dining pleasure.

Refrigerate the chutney in an airtight container to preserve its freshness and flavor.
Serve the chutney with Indian bread, rice dishes, idli and dosa, sandwiches and wraps, pakoras and more.
Almond chutney typically offers a nutty and tangy taste with an earthy undertone.

For a similar taste as almond chutney, you may try different additional ingredients with almond such as coconut, tomato, plum, apricot, date, and others.

Almond chutney was served at a fiesta-themed birthday dinner that I attended last week. Each bite gave a wonderful nutty taste and experience. I was very impressed at the look and taste of the chutney and immediately decided to give it a try at home. Guessing the probable ingredients, along with some of my own imaginations, I tried it at home. It turned out to be neat and delicious. Both my kids and my husband enjoyed the recipe, making me feel proud for my achievement.

How to Make Almond Chutney? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 1 tbsp of oil in it. Once the oil is hot, put 1 tsp of cumin seeds in it. When the cumin seeds stop crackling, put 1 tsp of white sesame seeds in it. Then add 1 tbsp of split chickpeas (chana dal), 1 piece of sliced fresh ginger of about 1-inch size, 3 pieces of fresh green chilies, and broken in half, to the ingredients in the pan. Stir everything continuously for about 2 to 3 minutes to sauté the ingredients on a medium flame and until the dal turns golden in color.

(Pro tip: You can use any oil you prefer. You can increase or decrease the number of green chilies according to your preference).

Step 2: When it is done, add ½ cup of almonds to the pan. Stir the almonds with other ingredients for about 5 to 6 minutes until the color of the almonds changes and they become crunchy. Turn the flame off and let the ingredients cool down completely at room temperature.

Step 3: When the ingredients are cool enough, take a clean grinder and transfer them from the frying pan to the grinder. Now add 2 tsp of tamarind water to the content in the grinder.

Step 4: Add a little bit of water to it.

Step 5: Grind it once to get a rough paste. Use a spatula to scrape the paste sticking to the sides of the grinder.

(Pro tip: At this point, you need not grind it to a fine paste. You will have to grind it a couple of more times which will eventually give you a fine paste).

Step 6: Add some more water.

Step 7: Mix it nicely and grind it for a second time.

Step 8: Now, add 1 tsp of regular table salt to the paste in the grinder.

Step 9: Grind it for the third time, and this time make sure you grind it to a fine paste.

Step 10: Mix it nicely, and check the consistency. The paste should be thick and not watery. Transfer it to a bowl from the grinder.

(Pro tip: If you find that the paste is too thick, add some more water and grind it a couple of more times in short intervals).

Step 11: Now, for tempering, take a tadka pan and heat it on medium flame on your gas stove. When the pan is hot, put 1 tbsp of oil in it. Once the oil is hot, add 1 tsp of mustard seeds in it. Wait for the mustard seeds to crackle. When they do, put 2 to 3 fresh curry leaves in it.

(Pro tip: Be careful of the oil sprinkling while the mustard seeds crackle).

Step 12: When these are cooked nicely, pour the content from the tadka pan into the bowl containing the chutney paste. Mix it carefully and your tasty, homemade almond chutney is ready to be consumed with a variety of dishes.