Almond Walnut Chutney

Though coconut and peanut chutneys are mouth watering, they pose a threat of filling you up with bad Cholesterol. For a Dosa and Idli eater like me, this is where almonds and walnuts come to rescue. This chutney with its creamy and nutty flavor, is a wonderful alternative to the peanut\coconut chutney.

Chutney ingredients:
Walnuts 1/2 cup (overnight or 5 to 6 hours soaked)
Almonds 1/2 cup  (overnight or 5 to 6 hours soaked)
Garlic 2 cloves (chopped and dry roasted in a pan)
Ginger 1/2 inch
Tamarind juice, Green chilies and salt to taste

For tadka:
Olive oil 2 tablespoons
Urad dhal 1 teaspoon
2 red chillies
Fistful of curry leaves
3 pinch hing
1 teaspoon mustard

Method:
Grind with single pulses, all the above mentioned chutney ingredients with desired amount of water. For Dosas and Chapatis, chutney can be thin and runny, but for Idli you may want chutney to be a thick paste.
Now heat olive oil and add mustard.
Once mustard splutters, add urad dal and hing.
Once urad dal turns golden brown, add red chillies and curry leaves.
Once done, add this to chutney and your chutney is all set.

Enjoy :)