Dogri Akhrot Chutney

Dogri Akhrot Chutney

Dogri Akhrot Chutney

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 walnuts
2 tablespoons yogurt
2 cloves garlic
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon salt
1 tablespoon mustard oil
1 tablespoon lemon juice
2 tablespoons fresh coriander leaves

Instructions

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

Tips

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