Dogri Akhrot Chutney

Name: Dogri Akhrot Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-3 servings
Cuisine: Dogri
Ingredients: 1 cup Walnut, chopped, optional; 2 tablespoons Yogurt; 2 cloves Garlic, finely chopped; 1 teaspoon Cumin, seeds; 1 teaspoon red chili powder; 1 teaspoon salt; 1 tablespoon mustard oil; 1 tablespoon lemon juice; 2 tablespoons Cilantro, chopped

Veg Vegan

Fresh walnut chutney — walnuts foraged or harvested from the walnut trees of the Shivalik and Pir Panjal foothills pounded or ground with fresh green chilli, coriander, garlic, and a squeeze of lemon into a coarse, creamy, pale-brown paste. The fresh walnut has a mild bitterness and rich, oily texture that makes it a natural emulsifier — the chutney is thick and spreadable. Eaten with patande, sidu, and alongside the rice plate in autumn when the walnuts are freshly harvested.

Cuisines

Dogri

Best for

Breakfast Lunch Snacks

Recipe

Prep: 10 min Cook: 5 min Total: 15 min 2-3 servings

Ingredients

	1 cup	Walnut , chopped, optional
	2 tablespoons	Yogurt
	2 cloves	Garlic , finely chopped
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Salt
	1 tablespoon	Mustard oil
	1 tablespoon	Lemon juice
	2 tablespoons	Cilantro , chopped

Instructions

1 Roast the walnuts in a pan over medium heat for 5 minutes, stirring frequently, until they are golden and fragrant.
2 Allow the roasted walnuts to cool slightly, then transfer them to a blender or food processor.
3 Add yogurt, garlic, cumin seeds, red chili powder, salt, mustard oil, and lemon juice to the blender.
4 Blend the mixture until it forms a smooth paste. You may add a little water if the mixture is too thick.
5 Transfer the chutney to a serving bowl.
6 Garnish with freshly chopped coriander leaves before serving.

Tips

For a more intense flavor, use freshly ground cumin seeds.