Recipe by Chef Heidi Fink
Green Almond Chutney
- Prep time 10 mins
- Cook time 2 mins
- Ready in 12 mins
- Yield about 1 cup
The perfect accompaniment for creamy curries, like my Butter Chicken, this super flavorful chutney will brighten up any meal!
NOTE: this is an excellent accompaniment to my Butter Chicken recipe.
- Heat a small sauté pan over medium heat. Add the ghee or oil and heat gently. Add the almonds and cook, stirring constantly, until almonds are golden and toasted. This will only take a few minutes. Scrape into a bowl and let cool.
- Place toasted, cooled almonds in the work bowl of a food processor. Add the remaining ingredients. Process, stopping to scrape down the sides of the work bowl, if necessary, until the chutney is finely chopped, almost pureed. It should look kind of like pesto
- Taste to adjust seasoning. Add more lemon or sugar, depending on your taste. This chutney will last for several days in the refrigerator, but will lose its bright green colour after a few hours.