Walnut Chutney (Kashmiri Doon Chetin)
on Jul 02, 2024, Updated Sep 16, 2024
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, Coconut Chutney, Tomato Pachadi, and Kokum Chutney.
Whenever I travel across India, I’m amazed to see the variety of chutneys being served. Recently, I visited a Kashmiri food festival, and that’s 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 make it using electric mixers and grinders to make the process quicker.
About Walnut Chutney
This Walnut Chutney (Doon Chetin) is of Kashmiri origin. The region produces a lot of walnuts, which are combined with yogurt and a few other ingredients to make this chutney.
It has a rich, nutty taste from walnuts with 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 very soon, so I always taste them once 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 some basic ingredients like 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.
How To Make Kashmiri Doon Chetin
Soak 125 g of best quality walnut kernels in water for 2 hours.
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
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.
Check for salt according to your taste and add more if needed. Serve it as you like. This chutney can be stored for up to 3 days in an airtight container in the refrigerator.
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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 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.
