Mixed Nuts Chutney

This is one of my favorite dishes to make for the kids and adults alike. In this riff on peanut chutney, peanuts are replaced with almonds, walnuts and hemp seeds. What you end up with is a protein-packed, deliciously nutty dish. It’s a versatile chutney that’ll easily lend itself as a dip or spread.

Serving: With this dish, a little goes a long way and so while this may look feel like small quantity, it’ll easily serve 4

INGREDIENTS

1. Almond – 2 tbsps
2. Walnuts – 2 tbsps
3. Hemp Seeds – 1 tbsp
4. Sliced onion – 1 small (about 1/3 cup)
5. Garlic – 4 pods
6. Green chili – 1 small
7. Red Chili – 1
8. Curry leaves – a few
9. Coriander leaves – 2 tbsp
10. Jaggery – 1 tsp
11. Salt – as needs
12. Hing – a pinch
13. Coconut Oil – 1 tsp
14. Mustard seeds – 1/2 tsp
15. Urad dal – 1/2 tsp

METHOD

1. Place the almonds, walnuts, hemp seeds, onions, garlic, green chili and red chili in a heavy-bottomed pan. Dry roast until the buts are toasty, the onions,, garlic and chilies have wilted and charred on the edges. Turn off the heat. Add the curry leaves and let the mixture cool and flavors cool.
2. Transfer to a blender. Add the rest of the ingredients and grind to a smooth paste adding water as needed to bring it to the desired consistency.
3. Finish it off with mustard seeds and urad dal tempered in coconut oil.