on Jul 02, 2024, Updated Sep 16, 2024 To have a few chutney options on your sleeve, here are the recipes you can try: Green Chutney, Amla Chutney, Coconut Chutney, Tomato Pachadi, and Kokum Chutney. Whenever I travel across India, I’m amazed to see the variety of chutneys being served. Recently, I visited a Kashmiri food festival, and that’s where I was introduced to this wonderful chutney made with walnuts and yogurt. The chef told me that traditionally, this condiment was made using a stone mortar and pestle. But now, they make it using electric mixers and grinders to make the process quicker.
About Walnut Chutney
This Walnut Chutney (Doon Chetin) is of Kashmiri origin. The region produces a lot of walnuts, which are combined with yogurt and a few other ingredients to make this chutney. It has a rich, nutty taste from walnuts with a hint of sweetness and a spicy kick. You can try it as a spread for wraps or sandwiches or just have it on the side with any Indian meal. Plain Yogurt (Dahi, Curd) – Use homemade dahi or buy a tub from any supermarket around you. Other Ingredients – You will also need some basic ingredients like onions, green chilies, cumin seeds and salt. Some people also add 1-2 cloves (laung) to this recipe. You can also give it a try.
250 g plain yogurt ¼ cup chopped onions 1 teaspoon chopped green chilies ½ teaspoon cumin seeds ½ teaspoon salt
Check for salt according to your taste and add more if needed. Serve it as you like. This chutney can be stored for up to 3 days in an airtight container in the refrigerator.
Kashmiri Laal Paneer
Kashmiri Rajma Masala
Traditional Kashmiri Dum Aloo
Kahwa (Kashmiri Tea)
