Last updated on February 4th, 2018
Badam chutney recipe with step by step photos. I am trying to share some easy chutney recipes here these days. We are always on look out for easy chutney recipes as we make idli or dosa every other day. There will be days when we run put of coconut, onion or tomato yet in need to make some chutney recipes. This badam chutney recipe is a very unique one that my mom makes when she runs out of coconut for chutney. I love this badam chutney and I too make it often
I have added few more ingredients in this badam chutney recipe apart from what my mom adds. She uaually makes it like coconut coriander chutney but here I have added bell pepper and tamarind. Both versions taste good. Today I am sharing bell pepper badam chutney recipe with you all. This one especially for Deepthi who asked for no onion tomato chutney recipes 🙂
To make badam chutney recipe try and use whole raw almonds. Blanched almonds make the chutney very creamy and the unique texture of the chutney will be lost. I have added green bell pepper here. You can use any colored bell pepper. You can even use chopped green chilies instead of bell pepper. In that case you eill have to increase the quantity of almonds to get more volume. This badam chutney recipe is an excellent way t include badam in your family’s diet especially if they are nit fond of munching on raw almonds.
Serve badam chutney with idli or dosa. I like to serve it with uthappam. It can also be used as bread spread. tastes very good in sandwiches.
Here is how to make badam sandwich recipe with step by step photos.
Step by step badam chutney recipe
1.Heat one tablespoon gingely oil in a kadai. Add dried red chilies and gram dal. Fry till dal turns golden. Add chopped bell peppers. Saute till the peppers wilt.
2. Add tamarind and saute for few seconds. Let cool.
3. Take the cooled ingredients in a mixer jar. Add 10 whole almonds. Grind to a smooth/ corase chutney with required salt and water.
4. heat 2 teaspoons oil in a kadai. Temper with mustard seeds and curry leaves. Add the tempering to the chutney and mix well. Serve badam chutney with idli/dosa.
Badam chutney recipe card below:
- 10 whole almonds
- 1 medium bell pepper
- 1 tablespoon gram dal
- 3 dried red chilies
- Salt
- a small piece of tamarind
- For tempering
- 1 teaspoon mustard seeds
- 10 curry leaves
- Heat one tablespoon gingely oil in a kadai. Add dried red chilies and gram dal. Fry till dal turns golden. Add chopped bell peppers. Saute till the peppers wilt.
- Add tamarind and saute for few seconds. Let cool.
- Take the cooled ingredients in a mixer jar. Add 10 whole almonds. Grind to a smooth/ coarse chutney with required salt and water.
- heat 2 teaspoons oil in a kadai. Temper with mustard seeds and curry leaves. Add the tempering to the chutney and mix well. Serve badam chutney with idli/dosa.
1. You can add asafoetida while sauteing
2. You can use colored bell peppers too.
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