Almond-Walnut Chutney

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Dry nuts are extensive storehouses of vitamins and minerals necessary for body functioning. There are some dry nuts like walnut and almonds that help in maintaining the good cholesterol in the blood. From beautiful skin and nails to a healthy heart, dry nuts offer numerous goodness. While eating them raw is good, sometimes the H complains of them getting in between the tooth and avoids it. to ensure he receives the required goodness of these dry nuts, as well as to treat his taste buds, I came up making almond – walnut chutney out of it. This is similar to the way I make peanuts, except replacing them with almonds and walnut. They are so similar to coconut or peanut chutney and have a mild fragrance when combined with ginger. This is the best compliment for dosa or idli varieties. We had them with appam for the weekend breakfast. Do try this easy and rich chutney!



0/10 Ingredients
Adjust Servings
  • Tempering Ingredients


0/3 Instructions
  • In a small bowl, soak almonds and walnut together for about 30 mins. Wash them after this and peel the skin from the almonds.
  • In a mixer, add the soaked nuts, green chili, ginger piece, tamarind, grated coconut, salt and grind them. Add water little by little and grind together until they reach a smooth chutney consistency.
  • Transfer to a bowl. Heat the pan and add oil for temper. Once they shimmer, add mustard seeds- Urad dal and curry leaves. When they splutter, switch off the stove and temper the chutney.


  • This recipe makes use of soaked nuts. Instead of this, try dry roasting the nuts and grind to a chutney.
  • Green chillies can be replaced with red chilli. The color and taste of the chutney might differ.

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