Walnut Chutney

Kashmiri Walnut Chutney :

Walnuts or Akhrot are dried foods rich in protein, fibres, 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 the 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 to live a healthy life. You can add them to salads, over dessert, or have them as an evening snack. (There are many Benefits of consuming walnuts)

Who doesn`t love food with some sauce or dip? I can never say NO TO IT. Today I am sharing one of my favourite chutneys with you, and this can be a great way to add healthy and tasty walnuts to your diet.

Walnut chutney which is also known as Akhrot ki chutney, is traditionally a Kashmiri side dish served on important occasions like marriages, Buffet, Kitty Party, Picnic, potluck, Game Night, 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 that we have to use in Akhrot ki chutney.

Ingredients for walnut chutney:

• 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 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 the 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 desire more.

Raw onion:

Onion should be finely chopped. It gives you a yummy bite and adds to the flavors of the chutney.

Dried/ Fresh mint:

To add on fresh 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 also add coriander. 

Salt:

Of course, Indian dishes are incomplete without salt. Salt completes the dish and makes it ready to serve.

(I have used a mortar and pestle for the chutney; you can use a mixing or grinding jar as well)

Cuisine: Indian

Course: Side dish / Dip / Chutney

Prep time: 2 min

Cook time: 5mins

Total: 7mins

Quantity required for akhrot ki chutney /walnut chutney:

• 25g of walnuts.
• ½ cup of strained curd.
• 2-4 green chilies.
• 2 tablespoons of onion.
• 2 tablespoons dried mint.
• Salt as per taste.
• Fresh mint and walnut kernels for garnishing.

Procedure for making kashmiri walnut chutney:

1. Take a grinding jar and add walnuts to it (soaked/ unsoaked ). Grind walnuts until they have a fine nutty texture ( 2-3 quick rounds).
2. Add green chillies, chopped onion, dried mint, and blend the ingredients together.
3. Take out the mixture in the bowl and add the strained curd and salt.
4. Taste and adjust seasoning if required.
5. Serve as an accompaniment with tandoori chicken, non-veg kabab, fried snacks, or rice dishes.

Additional tips:

• If you prefer the coarser texture of walnuts, you must use a mortar and pestle to get the desired results.
• Use thick and fresh curd that is not too sour.
• Store any leftover chutney in a clean, dry, airtight box to preserve it. You can refrigerate it for up to 3 days.