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A bowl of creamy walnut chutney, garnished with a walnut half, sits on a piece of burlap with a wooden spoon resting inside and green chilies scattered nearby.
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Walnut Chutney Recipe (Kashmiri Style)

Walnut Chutney (Kashmiri Doon Chetin) is a Kashmiri condiment made using walnuts, yogurt, and a few other basic ingredients. Make this traditional dish using my easy recipe.
Cook Time5 minutes
Soaking Time2 hours
Total Time2 hours 5 minutes
Course: Chutney
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 6 people
Author: Neha Mathur

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
US Customary - Metric

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.

Video

Notes

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.

Nutrition

Calories: 165kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 219mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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