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A creamy, tangy, and nutty dip from the heart of Kashmir. Made with walnuts, yogurt, and fresh herbs, this chutney is a delightful accompaniment to kebabs, rice, or flatbreads.
Soak the walnuts in warm water for 20-30 minutes. This softens them and reduces any bitterness. Drain the water completely before using.
In a blender jar, combine the soaked and drained walnuts, thick curd, green chilies, garlic cloves, mint leaves, cumin powder, red chili powder, and salt.
Blend the ingredients until you get a smooth or slightly coarse paste, based on your preference. Add 1-2 tablespoons of water if the mixture is too thick to blend easily.
Transfer the chutney to a serving bowl. Taste and adjust the salt if necessary. For best flavor, let it chill in the refrigerator for about 15-20 minutes before serving.
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A creamy, tangy, and nutty dip from the heart of Kashmir. Made with walnuts, yogurt, and fresh herbs, this chutney is a delightful accompaniment to kebabs, rice, or flatbreads.
This kashmiri recipe takes 10 minutes to prepare and yields 4 servings. At 224.14 calories per serving with 6.87g of protein, it's a beginner-friendly recipe perfect for side or snack.
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt.
Omit the garlic from the recipe. You can add a pinch of asafoetida (hing) for a savory flavor.
If you're short on time, you can skip soaking the walnuts, but the chutney might have a slightly more bitter taste and coarser texture.
Omit the green chilies entirely or use a very mild variety to make it suitable for children.