Almond Chutney

For the chutney:

1 cup unsalted almonds

4 to 5 dried hot cayenne or Thai chili peppers (less for a milder taste)

½ cup tightly packed fresh curry leaves

salt to taste

⅓ cup water

For the garnish:

1 tablespoon coconut oil

½ teaspoon mustard seeds

6 to 8 fresh curry leaves

Directions

Combine almonds, chili peppers, curry leaves, salt and water together in a blender and grind into a thick smooth puree.

In a small skillet, heat the coconut oil over medium heat, and add a ½ teaspoon of mustard seeds. When the mustard seeds start sputtering, add curry leaves and fry for a minute. Remove from the stove.

Pour the flavored oil along with curry leaves and mustard seeds over the almond puree. Serve at room temperature.