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.

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Mango Sesame Chutney

Mango sesame chutney.
A lip-smacking delicious chutney from Andhra Pradesh cuisine.
This chutney is very easy to make. Just grind all the ingredients and add the tempering. You will love with nutty flavour of sesame. You can use it as a dip with any snack.

Tanginess of raw mango and the taste and flavour of chillies, curry leaves and sesame seeds made the chutney lip-smacking.

For some more chutney recipes click on the name below.

Date raisin jaggery chutney with mango bar

Water chestnut or singhara chutney

Onion tomato chutney or dip

Peanut chutney or dip

Mango raisin chutney

For recipe swap challenge I was searching for recipes on the blog of Aruna Panangipally. Who blog at
I was paired with her. I made her falafel but I have also bookmarked this mango sesame chutney. And made it in small quantity. Just loved it. So want to share it for my readers. You can check out the original recipe from Aruna’s blog.

You can make it double if you want. But I like to make my chutney or dip in small quantity and make every time fresh. You can add some more chillies if you want your chutney spicy and hot.


Raw Mango – 1/2 cup, peeled and chopped

Sesame seeds or til – 2 tablespoon

Turmeric – a pinch

Green chilli – 2 – 3

Salt to taste

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Curry leaves – 4


1. In a grinder grind chopped mango, sesame seeds, green chilli with turmeric and salt.

2. Add water to make thick paste.
When the mixture becomes smooth take out in a bowl. Taste and adjust the seasoning.

3. For tempering heat oil in a small pan.

4. Add mustard seeds and let it splutter.

5. Add dry red chilli and curry leaves. Fry for few seconds.

6. Add the tempering to the chutney. Mix well.

7. Your mango sesame chutney is ready. Serve with idli, dosa or any snack.


Add chilli according to your taste. If you like your chutney hot use more chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Kasundi / Guest Post By Rita Ghosh

One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback ūüėä


Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre


1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Capsicum Salsa 

‚ÄčCapsicum salsa.

A finger licking dip for your snacks.
Salsa is the Spanish, Italian, Greek, and Turkish term for sauce. In English-speaking countries, salsa usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Wikipedia

I have got the recipe from a television food show about 10 years ago.

I have followed the method but make some changes as per my taste.

So here is a very easy to make lip-smacking dip for you.


Capsicum – 2 medium

Tomato – 2 medium

Green chilli – 5 – 6 or to taste, chopped 

Vinegar – 2 tablespoon

Salt to taste

Tomato sauce – 3 tablespoon


Soak the chopped green chillies in vinegar and keep aside. 

Wash and pat dry the capsicum and tomato. 

Roast the capsicum and tomato one by one.

Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

Dip roasted capsicum and tomato in cold water.

Now peel the skin. Remove and discard the stem and seeds.

Chop them roughly.

Grind vinegar soaked green chillies, roasted capsicum and tomatoes with salt.

Make a smooth paste.

Take out the mixture in a bowl. Add tomato sauce.

Mix well. Taste and adjust the salt.

You can add few teaspoon more vinegar and tomato sauce if require. I love my dip tangy so I have added 1 teaspoon vinegar more.

Serve with any snacks.

You can keep it in refrigerator for 8 – 10 days.

1. You can increase or decrease green chilli according to your spice tolerance. If you like your dip more hot add some more green chilli.

2. You can add 2 – 3 garlic cloves if you like garlicky taste. I didn’t.

3. You can add more tomato sauce or vinegar according to your taste.

4. If you like you can add handful chopped cilantro or coriander leaves while grinding. 

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