This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
8 oz Blanched almonds
2 tb Mango chutney
1 ts Turmeric
1 ts 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"