Curried Almonds
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
almonds
blanched |
|
| 2 | tablespoons |
mango chutney
|
* |
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
almonds
blanched |
|
| 3E+1 | ml |
mango chutney
|
* |
| 5 | ml |
turmeric
|
|
| 5 | ml |
curry powder
|
|
Directions
Heat oven to 350℉ (180℃).
Mix together the mango chutney, turmeric and curry powder.
Mix in the almonds, ensuring that they become well coated.
Spread them on a non-stick baking sheet.
Bake for 10 minutes.
Spread them no plates to cool.
Store almonds in covered containers and add them to salads or serve with drinks.
