🌿 Kashmiri Walnut Chutney (Doone Akhrot Chutney) Recipe 🌿
This recipe focuses on traditional flavors, balancing the richness of walnuts with fresh herbs and a hint of spice.
Yields: Approximately 1.5 cups Prep time: 15 minutes Soaking time: 2-4 hours (optional, but recommended)
Ingredients:
- 1 cup Walnuts (shelled, preferably Kashmiri walnuts if you can find them, otherwise good quality regular walnuts)
- 1/4 cup Yogurt (plain, full-fat, well-whisked to make it smooth – traditionally Dahi, or a thick curd)
- 1/4 cup Fresh Mint Leaves (Pudina), tightly packed
- 1/4 cup Fresh Coriander Leaves (Dhania), tightly packed
- 2-3 Green Chillies (or to taste; adjust based on your spice preference. Deseed if you want less heat)
- 1 inch piece Fresh Ginger (Adrak), peeled and roughly chopped
- 1 small clove Garlic (Lahsun), peeled (optional, some traditional recipes omit it, but it adds depth)
- 1/2 tsp Cumin Powder (Jeera Powder)
- 1/2 tsp Black Salt (Kala Namak)
- Salt to taste (regular table salt or rock salt)
- 1-2 tbsp Water (or as needed, to adjust consistency)
Instructions:
- Soak Walnuts (Recommended): Place the walnuts in a bowl and cover them with warm water. Let them soak for at least 2 hours, or up to 4 hours. This step helps soften the walnuts, making the chutney creamier and easier to blend, and also aids in digestion. After soaking, drain the water thoroughly.
- If you’re short on time, you can skip soaking, but the texture might be slightly less smooth.
- Prepare Herbs and Chillies: Wash the mint and coriander leaves thoroughly. Roughly chop the green chillies and ginger.
- Combine Ingredients: In a blender or food processor, add the soaked (and drained) walnuts, fresh mint leaves, fresh coriander leaves, green chillies, ginger, garlic (if using), cumin powder, black salt, and a pinch of regular salt.
- Add Yogurt: Pour in the whisked yogurt.
- Blend: Start blending the mixture. It will be thick initially. Add 1 tablespoon of water at a time, just enough to help the blades move and achieve a smooth, paste-like consistency. You want it thick enough to hold its shape but spreadable.
- Be careful not to add too much water; the yogurt already provides liquid.
- Taste and Adjust: Taste the chutney and adjust seasonings as needed. You might want more salt, a little more black salt for tang, or another green chili if you prefer more heat.
- Serve: Transfer the Kashmiri Walnut Chutney to a serving bowl.
Serving Suggestions:
- Serve as a side with traditional Kashmiri Pulao or plain steamed rice.
- It pairs beautifully with grilled chicken, kebabs, or even fish.
- Use it as a dip for poppadums (papad) or vegetable sticks.
- Spread it on sandwiches or wraps for a flavorful kick.
Storage:
- Store the chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen over time.
Enjoy this exquisite taste of Kashmir! Let me know if you’d like a picture of the ingredients or the finished chutney!
