Not every chutney needs to be fiery. This Kashmiri walnut chutney, traditionally known as Doon Chetin, combines earthy walnuts with thick yoghurt, onion, green chilli and cumin for a rich yet refreshing accompaniment. Traditionally made by coarsely grinding the walnuts, it has a lovely rustic texture that lets their natural flavour shine.
Ingredients
1 cup walnut kernels
½ cup thick plain yoghurt
¼ cup finely chopped onion
1 to 2 red chillies, finely chopped
½ tsp cumin seeds or cumin powder
Salt to taste
1 to 2 tbsp water, as required
1 tbsp fresh coriander, finely chopped, optional
Preparations
Soak the walnut kernels in water for about 15 to 20 minutes, then drain well.
Coarsely grind or pound the walnuts. Keep some texture rather than making a completely smooth paste.
Add the chopped onion, red chillies, cumin and salt.
Mix in the thick yoghurt until well combined.
Add a little water if needed to loosen the consistency.
Taste and adjust the salt and chilli.
Finish with fresh coriander, if using.
Let the chutney rest for a few minutes before serving.
TIP- Keep the walnuts slightly coarse for a more traditional, rustic texture. Freshly ground walnuts can darken as they oxidise, so this chutney is best served soon after making.
Serve with - Rice, roti, Kashmiri-style meals, kebabs or as a creamy accompaniment to savoury dishes.
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