Almond Walnut Chutney With Mango Ginger Or Amada

Almond walnut chutney with mango ginger or amada. An easy to make, healthy and lipsmackingly delicious chutney flavored with mango ginger. Best accompany with your snacks or any meal.

Here are some more chutney or dip recipes from this blog.

1. Olive chutney with jaggery and panch phoran

2. Tomato chutney

3. Ginger chutney

4. Mango sesame chutney

5. Date raisins jaggery chutney with mango bar

6. Water chestnut or singhara chutney

7. Onion tomato chutney

8. Mango raisins chutney

9. Peanut chutney

10. Gur aam

11. Capsicum salsa

I have used amada or mango ginger in this chutney for flavour with almond, walnut, garlic, green chilli, cilantro or coriander leaves, lemon, tomatoes, sesame seeds, cumin and black pepper. Raw mango flavored amada or mango ginger looks like ginger but taste is different.

According to Wikipedia Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.

Mango ginger or amada also have some health benefits.

1. Relieve pain. Mango ginger acts as a calming agent that provides relief from pain. 

2. Treat skin diseases. Curcuma manga is used for treating skin problems. It detoxifies the body and improves skin complexion, skin problems and acne.

3. Relieve Itching. The root is anti-allergenic and provides relief from itching. 

4. Metabolic problems. The plant helps to rectify the metabolic problems.

5. Relieve Cold and Cough. Mango ginger is an analgesic and expectorant which is often used to provide relief from cold and cough. It provides relief from bronchitis and asthma.

6. Relieve digestive problems. In human and animals, enterokinase found in Mango ginger assist digestion. The enzyme breaks down proteins to organic compounds which are easier to digest. Root also detoxifies the body. It provides relief from gas, promotes digestive strength and improves appetite.

7. Relieve inflammation. The anti-inflammatory properties prevent swelling in joints.

8. Relieve head lice and dandruff. Mango ginger has anti-fungal and antimicrobial properties.  To read more about mango ginger or amada click here.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This chutney theme is suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. I have bookmarked her delicious Raw mango chutney to try. And this month my partner is Anu Kollon who blog at Ente Thattukada. Anu gave me walnut and sesame seeds as secret ingredients. I am sharing this healthy and absolutely delicious chutney using these ingredients. And I gave her tamarind and garlic. Let’s check out her delicious Peanut coriander chutney with these ingredients.

You have to dry roast sesame seeds or til, almond and walnut to make your chutney more delicious and flavorful. I have used roasted tomato. Roasted tomato will give a wonderful taste. You can increase or reduce the amount of green chilli and garlic according to your taste. You can also add ginger if you want.


Tomato – 2, medium

Cilantro or coriander leaves – 1/2 cup

Walnut – 2 tablespoon, dry roasted

Almond – 2 tablespoon, dry roasted

Green chilli – 3 – 4 or to taste

Garlic – 2 – 3 cloves

Mango ginger or amada – 1 inch piece, grated

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Sesame seeds or til – 1 tablespoon, dry roasted

Lemon juice – 2 tablespoon or to taste

Salt to taste


1. Rinse, pat dry and roast the tomatoes. Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

2. Dip roasted tomato in cold water. Peel the skin and chop them roughly.

3. Lightly dry roast almond, walnut and sesame seeds separately. Let everything cool down.

4. Peel the garlic cloves. Add all the ingredients in a grinder jar. Grind into a smooth paste. You can also add 1/2 teaspoon grated ginger if you want.

5. Taste and adjust salt and lemon juice if require. Take out the mixture in a glass bowl. You can drizzle 1 – 2 teaspoon olive oil. I didn’t.

6. Garnish with cilantro or coriander leaves and tomato slices. Serve with any snacks.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

29 thoughts on “Almond Walnut Chutney With Mango Ginger Or Amada”

  1. Totally in awe of the ingredients and your thought process that has gone into making of this chutney Suja ji … we generallymake and instant pickle type side dish with mango ginger (amba haldi) but never thought it can ve used in a chutney along with walnuts that too. I will definitely make this chutney

    Liked by 1 person

  2. Almond walnut chutney with mango ginger looks absolutely scrumptious and love the flavor of roasted tomatoes. Very interesting and innovative chutney. Would love to try it sometime

    Liked by 1 person

  3. Wow such a innovative chutney recipe di, loved the way you used almonds and walnuts in this chutney. Liked the taste of mango ginger in it. I am going try this recipe very soon.

    Liked by 1 person

  4. An interesting chutney with unique ingredients to give a try. I am sure with mango ginger, walnuts amd roasted tomatoes, the chutney must have been a delicious treat.

    Liked by 1 person

  5. I never used mango ginger in recipes, sounds an interesting ingredient will love to try it whenever I get it.. Like the addition of almonds and walnuts here which give a nice texture and must be adding nutty flavour to this chutney.

    Liked by 1 person

  6. Almond walnut chutney with mango ginger and roasted tomato sounds delicious. Love the smoky flavors here. I am sure it tastes absolutely irresistible. Need to source mango ginger to try this recipe.

    Liked by 1 person

  7. Wow, chutney with mango ginger, love it! the creaminess of the nuts in the chutney is visible from the image itself. this will be perfect to dip in some veggie sticks as well.

    Liked by 1 person

  8. Interesting to know about amada ginger, something new for me to try. Perfect chutney with pakodas and south indian idli and dosa

    Liked by 1 person

  9. I can’t tell you how much I love the sound of this chutney – it’s so very unique! The roasted tomatoes must have added so much flavour to it. Using walnuts is interesting, and the mango ginger is a brilliant touch too. Would love to try out this combination.

    Liked by 1 person

  10. This surely is a rich and flavourful chutney. The smokey flavours from the roasted tomato and the richness of the dry fruits will surely be amazing.

    Liked by 1 person

  11. Amazing that though you used roasted tomatoes, the colour of the chutney is so different. Like how you’ve used mango ginger and nuts to create a totally different chutney. Can imagine enjoying this chutney with some hot pakodas.

    Liked by 1 person

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