Walnut Chutney
This walnut chutney is creamy, nutty, and lightly tangy with gentle heat from chilies. It comes together quickly and makes a lovely side for idli, dosa, uttapam, or even a simple bowl of steamed rice.
For 8 servings
- prep
Get the ingredients ready.
Roughly chop the green chilies and measure the walnuts, coconut, tamarind, salt, and water so everything is ready to use.
- saute · ~2 min
Cook the chilies and garlic.
1.Heat 1 tsp oil in a small pan over medium heat.2.Add the green chilies and garlic cloves.3.Cook for 1 to 2 minutes until the garlic smells fragrant and the chilies soften slightly.TIPKeep the heat medium so the garlic does not brown too much and turn bitter. - mix · ~2 min
Grind the chutney.
1.Add the walnuts, coconut, cooked chilies, cooked garlic, tamarind, and salt to a small grinder jar.2.Pour in the water.3.Grind to a smooth or slightly coarse chutney, depending on how you like it. - temper · ~1 min
Make the tempering.
1.Heat a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add curry leaves and cook for a few seconds. - assemble
Finish the chutney.
Pour the tempering over the ground walnut chutney and mix well.
- serve
Serve the walnut chutney.
Serve right away with idli, dosa, uttapam, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sauté the garlic only until fragrant; if it browns deeply, the chutney can taste bitter.
- 2Add water little by little while grinding so the walnut chutney stays creamy, not runny.
- 3For a sweeter, fresher coconut note, grind the chutney soon after grating the coconut.
- 4If your walnuts taste slightly bitter, briefly toast them lightly before grinding and cool them first.
- 5Pour the tempering over the chutney while it is still hot so the curry leaf aroma blooms fully.
- 6This chutney thickens as it sits; stir in a spoon of water before serving if making it ahead.
- 7Store refrigerated in a clean airtight container and use within 1 to 2 days for best flavor.
Adapt it for your goals.
Spicier
Increase the green chilies or add one dried red chili to the tempering for a sharper, hotter chutney.
no garlicNo-garlic
Skip the garlic for a simpler temple-style profile that still tastes full from walnuts, coconut, and tempering.
roasted walnutRoasted-walnut
Lightly roast the walnuts before grinding for a deeper, toastier flavor that pairs especially well with dosa.
thicker dipThicker-dip
Use less water and grind slightly coarse to make it more like a spread for paniyaram, adai, or sandwiches.
Why this is on our healthy list.
Good Fats from Walnuts
Walnuts provide nourishing unsaturated fats that make this chutney satisfying and naturally creamy.
Plant-Based Nutrient Boost
Walnuts, coconut, and urad dal contribute plant-based nutrients, with the tempering adding a little extra protein and texture.
Aromatic Ingredients with Depth
Garlic, curry leaves, green chilies, and tamarind add strong flavor, so a small serving feels vibrant and complete.
Frequently asked questions
Yes. The flavor will change slightly, but you can use frozen coconut after thawing, or reduce it and let the walnuts take the lead.
