Ingredients
- 120 gr blanched almonds
- 34 gr mango chutney
- 3 gr turmeric
- 2 gr curry powder
Heat oven to 180ºC . 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"
