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Almond Relish (badam Chutney)
50 g Blanched almonds
1 Green chillies; seeded and roughly chopped, up to 2
1 sm Clove garlic
2 ts Roughly chopped fresh ginger
15 g Roughly chopped coriander leaves and stalks
2 tb Fresh mint leaves
1/2 ts Salt
1 ts Sugar
1 tb Lemon juice
Soak the almonds in 175ml boiling water for 15 minutes.
Put the almonds and the water along with the remaining ingredients, in a blender and blend until smooth.
Transfer to a glass serving bowl and chill. Serve with pakoras, kababs etc.
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