Serves 4-6
Almonds are highly prized in Indian cooking, especially in the north. Beautiful almond blossoms herald the onset of spring in the northern state of Kashmir, where the nuts grow in abundance. This chutney has a rich, yet refreshing, flavour and can be made in a jiffy; it also keeps well for 5-6 days in an airtight container in the refrigerator.
55g (2 ounces) blanched almonds
1 green eating apple, such as Granny Smith
1-1/2 tablespoons lemon juice
2 tablespoons chopped fresh coriander leaves and stalks
12-15 fresh mint leaves
1 green chili, seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
55g (2oz) low-fat plain yogurt
Put the almonds in a small bowl and add enough boiling water to cover them. Set aside for 15 minutes, then drain.
Peel, core and coarsely chop the apple. Mix with the lemon juice and put to a blender with the almonds and the remaining ingredients. Blend until smooth.
Chill the raita for 1 hour before serving as a dip, with any finger food, or as a side dish.
HINT:
Almonds provide protein, iron and potassium. As they are high in calories, only small quantities should be eaten. As well as being a tasty snack, apples are low in fat and calories, and a useful source of vitamin C.
Each serving contains
Kcals: 100
fat: 7
saturated fat: 0.6 g