Walnuts are dried foods rich in protein, fibers, antioxidants, healthy fats, omega 3, vitamins and minerals and thus walnuts have countless health benefits. Walnuts are very well known as “Brain food” because of their resemblance to the human brain. You must take walnuts during exams as it enhances memory power. Walnuts can also be helpful in combatting risk of cancers and is beneficial for curing various other ailments. Omega-3, fatty acids and countless anti-oxidants present in them have proved useful to fight cancer. Thus walnuts must be added to your diet for living a healthy life. You can add them in salads, over deserts or have them as evening snack.
Who doesn`t love food with some sauce or dip I can never say NO TO IT. Today I am sharing one of my favorite chutney with you and this can be a great way to add healthy and tasty walnuts in your diet.
Walnut chutney is traditionally a Kashmiri side dish served on important occasions like marriages, get-togethers etc. Walnut chutney adds balance to dishes and enhances flavours. This Indian cuisine is often served with rice dishes, kebabs, chicken dishes etc. Amazingly this chutney would take you less time than making Maggie. Let me not make you wait anymore and let s go ahead with a brief description of the ingredients.
- Walnuts: Walnut is the main ingredient that is used after soaking walnuts in warm water for about 30min.I have used soaked walnuts You can skip this step and can also use walnuts directly if you are in a rush.
- Strained curd: Curd helps to bind all the ingredients together and can help to make it in a form of chutney. The curd must be strained in a muslin cloth such that the entire water comes out and you are left with thick and fresh curd only.
- Green chilies: Who doesn’t like a tangy spicy combo together. Green chilies add a spicy and delicious flavor to the chutney and make you it desire more.
- Raw onion: Onion should be finely chopped. It gives you a yummy bite and adds to the flavors of chutney.
- Dried/ Fresh mint: To add on freshness dried mint leaves are used. You can also use fresh mint if dried mint is not available. Don’t forget to preserve some leaves for garnishing. You can add coriander also.
- Salt: Of course, Indian dishes are incomplete without salt. Salt completes the dish and makes it ready to serve.
(I have used mortar and pestle for the chutney , you can use mixing or grinding jar as well)
Course: Side dish / Dip / Chutney
Prep time: 2 min
Cook time: 5mins
- 25g of walnut.
- ½ cup of strained curd.
- 2-4 green chilies.
- 2 tablespoon onion.
- 2 tablespoon dried mint.
- Salt as per taste.
- Fresh mint and walnut kernels for garnishing.
- Take a grinding jar and add walnuts to it (soaked/ unsoaked ). Grind walnuts until they have a fine nutty texture ( 2-3 quick rounds).
- Add green chilies, chopped onion, dried mint, and blend the ingredients together.
- Take out the mixture in the bowl and add strained curd and salt.
- Taste and adjust seasoning if required.
- Serve as an accompaniment with tandoori chicken, non-veg kabas, fried snacks or rice dishes.
- If you prefer the coarser texture of walnuts, you must use mortar and pestle to get the desired results.
- Use thick and fresh curd that is not too sour.
- Any leftover of the chutney can be preserved in a clean, airtight, and dry box. You can refrigerate it for up to 3 days.