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
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.