Kashmiri Akhrot Chutney

Name: Kashmiri Akhrot Chutney
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: kashmiri
Ingredients: 1 cup walnuts (shelled, soaked in warm water for 30 minutes); 3 tbsp yogurt (thick, whisked until smooth); 2 pcs garlic (cloves, peeled); 2 pcs kashmiri red chili (dried, stems removed, deseeded for milder heat); 1 pinch salt; 1 tbsp water (cold, for blending); 1 tsp mustard oil (for tempering); 0.5 tsp cumin seeds; 1 pinch kashmiri red chili powder (for garnish)

RATING

4.6/5(67)

TASTE SCORE

7/10

Creamy, nutty walnut chutney with a gentle kick of heat from Kashmiri red chilies. This rustic condiment from the valleys of Kashmir blends walnuts, yogurt, and a handful of aromatics into a smooth, tangy spread that pairs beautifully with grilled meats, pulao, and even warm naan.

PREP

10m

COOK

SERVES

1 TBSP

110 cal

SERVINGS

INGREDIENTS

For 8 servings

1 cupwalnuts · shelled, soaked in warm water for 30 minutes3 tbspyogurt · thick, whisked until smooth2 pcsgarlic · cloves, peeled2 pcskashmiri red chili · dried, stems removed, deseeded for milder heat1 pinchsalt1 tbspwater · cold, for blending1 tspmustard oil · for tempering½ tspcumin seeds1 pinchkashmiri red chili powder · for garnish

NUTRITION · PER SERVING

110

CALORIES · 1 TBSP

Protein3g · 11%

Carbs3g · 11%

Fat11g · 90%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium23mg

Potassium93mg

Phosphorus66mg

How we calculate →

METHOD · 6 STEPS

prep · ~30 min
Soak the walnuts.
Soak shelled walnuts in warm water for 30 minutes. This softens them for a smoother chutney and removes any bitterness. Drain before blending.
TIPSoaking also helps walnuts release their natural oils, giving the chutney a creamier texture.
mix · ~2 min
Grind the chutney base.
1.Add drained walnuts, yogurt, garlic cloves, and kashmiri red chilies to a blender.
2.Add 1 pinch salt and 1 tablespoon cold water.
3.Blend to a coarse, slightly chunky paste. Scrape down sides as needed.
4.Add another teaspoon of water if too thick. Consistency should be like thick hummus.
TIPDon't over-blend — Kashmiri walnut chutney should have some texture, not be completely smooth.
mix · ~1 min
Transfer to a serving bowl.
Scrape the chutney into a ceramic or glass bowl. Use a spoon to smooth the top, creating a small well in the center for the tempering.
TIPAvoid metal bowls — the yogurt can react and impart a metallic taste.
temper · ~2 min
Make the tempering.
1.Heat mustard oil in a small pan over medium heat until it just begins to smoke.
2.Remove from heat, let cool for 30 seconds, then add cumin seeds.
3.Let cumin splutter and turn golden (10-15 seconds).
TIPMustard oil must reach its smoking point to lose its raw pungency. Let it cool slightly before adding cumin to avoid burning.
mix
Pour the tempering over the chutney.
Pour the hot tempering directly into the well in the chutney. It will sizzle and release a nutty, aromatic fragrance.
garnish
Garnish with a pinch of Kashmiri red chili powder and serve.
Dust the top lightly with Kashmiri red chili powder for a pop of color. Serve at room temperature or slightly chilled along with tandoori dishes, kebabs, or naan.
TIPThis chutney can be refrigerated for up to 3 days. Bring to room temperature before serving to restore its creamy texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking walnuts in warm water softens them and removes bitterness for a creamier chutney.
2
Do not over-blend — a coarse, slightly chunky texture is traditional for Kashmiri akhrot chutney.
3
Heat mustard oil until it just begins to smoke to mellow its pungent flavor before tempering.
4
Let the hot oil cool slightly before adding cumin seeds to prevent them from burning.
5
Use a ceramic or glass bowl to avoid a metallic taste from the yogurt reacting with metal.
6
Serve at room temperature; refrigerate leftovers for up to 3 days and bring to room temp before serving.

RECIPE VARIATIONS