kashmiriEasyvegetariangluten freesoy free
Doon Chetin
RATING
4.4/5(28)
TASTE SCORE
7/10
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.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
145
145
CALORIES · 0.25 CUP
Protein6g · 17%
Carbs10g · 28%
Fat10g · 62%
Fiber2g
Sugar6g
Saturated fat1g
Cholesterol1mg
Sodium340mg
Potassium301mg
Phosphorus146mg
METHOD · 5 STEPS
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.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, high-quality walnuts for the best flavor. Stale walnuts can make the chutney taste bitter.
- 2For an extra thick and creamy chutney, use hung curd (strained yogurt).
- 3You can adjust the consistency by adding a little milk or water, but be careful not to make it too thin.
- 4If you prefer a bit of texture, grind the walnuts coarsely.
- 5The chutney tastes best when served chilled.
- 6Store any leftovers in an airtight container in the refrigerator for up to 2 days.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
jainJain
To make a Jain version, simply omit the garlic cloves from the recipe.
mildMild
For a milder chutney, remove the seeds from the green chilies before grinding, or use only one chili.
quickQuick
If you are short on time, you can skip soaking the walnuts. The chutney will have a more rustic, coarse texture.
