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A creamy, tangy, and slightly nutty chutney from the heart of Kashmir. Made with fresh walnuts, yogurt, and mint, it's the perfect cooling accompaniment to spicy Kashmiri dishes and pulao.
Soak the walnuts in warm water for about 15 minutes. This step is crucial for softening them, which results in a much creamier chutney. After soaking, drain the water completely.
In a small grinder jar or food processor, combine the drained walnuts, green chilies, fresh mint leaves, and garlic cloves (if using). Grind them into a thick, slightly coarse paste. Add 1-2 tablespoons of water only if needed to help the mixture blend smoothly.
In a separate bowl, take the thick curd and whisk it well until it is smooth and creamy, with no lumps.
Add the prepared walnut paste to the whisked curd. Mix everything together until well combined. Season with salt and give it a final stir.
For the best flavor, chill the Doon Chetin in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve it cold as a side with rice, pulao, or other Kashmiri dishes.
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A creamy, tangy, and slightly nutty chutney from the heart of Kashmir. Made with fresh walnuts, yogurt, and mint, it's the perfect cooling accompaniment to spicy Kashmiri dishes and pulao.
This kashmiri recipe takes 10 minutes to prepare and yields 4 servings. At 141.84 calories per serving with 6.28g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
To make a Jain version, simply omit the garlic cloves from the recipe.
For a milder chutney, remove the seeds from the green chilies before grinding, or use only one chili.
If you are short on time, you can skip soaking the walnuts. The chutney will have a more rustic, coarse texture.