Australian Macadamia Tricolour Chutney

Australian Macadamias bring structure and richness to the tricolour chutney, ensuring each layer is smooth and creamy. Their flavour works seamlessly across all three variations!

SERVINGS

COURSE

• Condiment

PERFECT FOR

• Breakfast

PREFERENCE

• Vegetarian

SKILL LEVEL

Easy

INGREDIENTS

For the Saffron Chutney :
Australian Macadamia Nuts – 2 tbsp
Coconut – 4 tbsp
Ginger – 2/3 pieces
Garlic – 1 clove
Salt – as per taste
Onions – 1/4 cup
Red Chillies – 3/5

For the White Chutney :
Australian Macadamia Nuts – 2 tbsp
Coconut – 4 tbsp
Ginger – 2/3 pieces
Garlic – 1 clove
Salt – as per taste
Onions – 1/4 cup
Red Chillies – 3/5

For the Green Chutney :
Australian Macadamia Nuts – 2 tbsp
Coconut – 4 tbsp
Ginger – 2/3 pieces
Garlic – 1 clove
Salt – as per taste
Coriander – 1/4 cup
Chillies – optional

For the tempering –
Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry Leaves – 8/9
Red Chillies – 3/4

INSTRUCTIONS

*Roast and chop Australian Macadamia Nuts
*Divide equally add into 3 bowls
*Add other ingredients equally as well (coconut, garlic, ginger, salt and roasted Chana)
*Then, for the white chutney add green chilli, for the saffron add onions and red chilly and the green chutney add coriander
*Make a quick tempering and add to your chutney

NUTRITION