Walnut Chutney Recipe (Kashmiri Doon Chetin)
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Condiments like chutney are an absolute must in Indian households. I recently made this Kashmiri-style Walnut Chutney (Kashmiri Doon Chetin) at home, and it came out very delicious. Make it using my easy recipe.
To have a few chutney options on your sleeve, here are the recipes you can try: Green Chutney, Amla Chutney, Tomato Peanut Chutney, Coconut Chutney, Tomato Pachadi, and Kokum Chutney.
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Whenever I travel across India, I’m amazed by the variety of chutneys served. Recently, I attended a Kashmiri food festival, where I was introduced to this wonderful chutney made with walnuts and yogurt.
The chef told me that traditionally, this condiment was made using a stone mortar and pestle. But now they use electric mixers and grinders to speed up the process.
The region produces a lot of walnuts, which are combined with yogurt and a few other ingredients to make this Walnut Chutney (Doon Chetin)
It has a rich, nutty walnut flavor, a hint of sweetness, and a spicy kick. You can try it as a spread for wraps or sandwiches, or just have it on the side with any Indian meal.
Ingredients
- Walnuts go rancid quickly, so I always taste them before using them in any recipe.
- Plain Yogurt (Dahi, Curd) – Use homemade dahi or buy a tub from any supermarket around you.
- Other Ingredients – You will also need basic ingredients such as onions, green chilies, cumin seeds, and salt.
Some people also add 1-2 cloves (laung) to this recipe. You can also give it a try.
To make a spicy version of this chutney, soak 2-3 Kashmiri red chilies in ¼ cup of hot water for 15 minutes. Then add the soaked chilies when blending the chutney.
How To Make Kashmiri Doon Chetin
Step 1: Soak 125 g of best-quality walnut kernels in filtered water for 2 hours.
Step 2: Drain the water from the kernels and add the soaked walnuts to your blender along with the following ingredients.
- 250 g plain yogurt
- ¼ cup chopped onions
- 1 teaspoon chopped green chilies
- ½ teaspoon cumin seeds
- ½ teaspoon salt
Step 3: Blend the ingredients to make a slightly coarse chutney. The kernels sometimes get stuck to the sides, so scrape the sides of the blender using your silicon spatula a few times while blending. This is to make sure you don’t get hard kernels while serving.
Step 4: Check for salt according to your taste and add more if needed. Serve it as you like. This chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Other Kashmiri Recipes We Recommend
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Walnut Chutney Recipe (Kashmiri Doon Chetin)
Ingredients
- 125 grams walnut kernels
- 250 grams plain yogurt (dahi, curd)
- ¼ cup chopped onions
- 1 teaspoon chopped green chilies
- ½ teaspoon cumin seeds
- ½ teaspoon salt (or to taste)
Instructions
- Soak walnut kernels in filtered water for 2 hours.
- Add the soaked walnuts to a blender with plain yogurt, onions, green chilies, cumin seeds, and salt.
- Blend to make a slightly coarse chutney.
- Check for salt and add more if needed. Serve.