Kashmiri Walnut Chutney
Veg
Fresh Kashmiri walnuts ground with green chillies, fresh coriander, garlic, and yoghurt into a coarse, creamy, pleasantly bitter chutney — called doon chetin (doon = walnut, chetin = chutney) in Kashmiri. The walnut's inherent bitterness and natural oils provide a base unlike any other Indian chutney; its flavour is uniquely Kashmiri. Served alongside Wazwan dishes and with everyday meals.
Cuisines
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | walnuts |
| 1 cup | plain yogurt |
| 2 tablespoons | fresh mint leaves |
| 2 tablespoons | fresh coriander leaves |
| 2 cloves | garlic |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 tablespoon | lemon juice |
Instructions
- 1 Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then let them cool.
- 2 In a blender, combine the toasted walnuts, yogurt, mint leaves, coriander leaves, garlic, cumin seeds, red chili powder, and salt.
- 3 Blend the mixture until smooth, adding a little water if necessary to achieve the desired consistency.
- 4 Transfer the chutney to a bowl and stir in the lemon juice.
- 5 Taste and adjust seasoning if necessary.
Tips
For a more intense flavor, you can add a small green chili to the blender.