ChutneyWalnuts
Walnut chutney
Written Serves 4 as a side25 minutes, including soaking
Doon chetin is Kashmir's walnut chutney: coarse, creamy, a little hot, and on the table at most big meals. It takes ten minutes and no cooking.
You will need
- 1 cup walnut kernels
- 1 or 2 green chillies
- ½ cup thick yoghurt
- ½ teaspoon dried mint
- Salt
- A pinch of Kashmiri red chilli powder, to finish
Method
- Soak the walnuts in warm water for fifteen minutes and drain. This softens them and takes away any bitterness from the skins.
- Pound or pulse the walnuts with the green chillies and salt until coarse. Stop before it turns to paste.
- Fold in the yoghurt and dried mint, and taste for salt.
- Spoon into a bowl and dust with the red chilli powder. Serve with rice, kebabs, or flatbread.
Made with
Kashmiri WalnutsWalnuts from Kashmir.From₹575
