Kashmiri Walnut Chutney (Doon Chetin) |
|
 |
Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 10 |
|
This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd. Ingredients:
50 g walnuts, washed and coarsely ground |
1 tablespoon onion |
1/4 cup green chili, deseeded |
1/4 teaspoon black cumin seeds (shahi zeera) |
1/4 teaspoon dried mint |
salt |
1 teaspoon green coriander, chopped (cilantro) |
1 cup yoghurt, hung in a muslin cloth for 2 hours to thicken |
Directions:
1. Mince the onion and green chillies together and mix with all the other ingredients.
2. Allow the flavours to mingle for at least an hour before serving.
|
|