Here's how to make Badam Chutney at home in 5 easy steps.

Soak ¼ cup almonds in hot water for 15–20 minutes, then peel the skins.

Roast 2–3 dry red chilies, 1 tsp urad dal, and 1 chopped garlic clove in 1 tsp oil until golden.

Blend soaked almonds, roasted ingredients, ¼ cup grated coconut, a little tamarind, and salt with water to a smooth paste.

Adjust consistency by adding water as needed for a thick or thin chutney.

Optional tempering, heat oil, splutter mustard seeds, curry leaves, and pour over the chutney.