Walnut Chutney

Name: Walnut Chutney
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 0.75 cup walnuts (halves or pieces); 0.25 cup coconut (fresh, grated); 2 pcs green chili (roughly chopped); 2 pcs garlic (cloves); 1 tsp tamarind (seedless); 1 pinch salt; 0.25 cup water (for grinding); 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 4 pcs curry leaves

RATING

4.4/5(52)

TASTE SCORE

7/10

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.

PREP

10m

COOK

SERVES

1 TBSP

93 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Sauté the garlic only until fragrant; if it browns deeply, the chutney can taste bitter.
2
Add water little by little while grinding so the walnut chutney stays creamy, not runny.
3
For a sweeter, fresher coconut note, grind the chutney soon after grating the coconut.
4
If your walnuts taste slightly bitter, briefly toast them lightly before grinding and cool them first.
5
Pour the tempering over the chutney while it is still hot so the curry leaf aroma blooms fully.
6
This chutney thickens as it sits; stir in a spoon of water before serving if making it ahead.
7
Store refrigerated in a clean airtight container and use within 1 to 2 days for best flavor.