Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Blanched almonds |
| 2 tablespoons | Mango chutney |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Curry powder |
Heat oven to 350F.
Mix together the mango chutney, turmeric & 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 & add them to salads or serve with drinks.
Gail Duff, "A Book of Herbs & Spices"