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A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.
Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.
This kashmiri recipe takes 15 minutes to prepare and yields 4 servings. At 254.25 calories per serving with 9.32g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Replace the hung curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. You may need to add a squeeze of lemon juice to replicate the tanginess.
Add a quarter cup of fresh coriander (cilantro) leaves along with the mint for a brighter, more complex herbal flavor.
For extra heat, add a small piece of ginger along with the garlic or use a spicier variety of green chili.
Walnuts are packed with Omega-3 fatty acids (ALA), which are known to reduce inflammation and support cardiovascular health by improving cholesterol levels.
The use of curd (yogurt) introduces beneficial probiotics into the chutney, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
The high concentration of antioxidants, vitamins, and polyunsaturated fats in walnuts contributes to improved cognitive function, memory, and overall brain health.
One serving of Walnut Chutney (approximately 1/4 cup or 90g) contains around 220-250 calories, primarily from the walnuts and curd.
Yes, it is quite healthy. Walnuts are an excellent source of Omega-3 fatty acids, antioxidants, and protein. The curd provides probiotics for gut health. It's a nutritious condiment when consumed in moderation.
Bitterness in walnut chutney usually comes from the skin of the walnuts. To prevent this, make sure to soak them in hot water and peel off as much of the thin brown skin as possible before blending.
While traditional Kashmiri walnut chutney uses yogurt for its creamy texture and tangy flavor, you can create a vegan version using plant-based yogurt or a paste of soaked cashews with a squeeze of lemon juice.
Store the chutney in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. The color may darken slightly over time, but the taste will remain good.
This recipe goes great with these complete meals
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