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Kashmiri Akhrot Chutney

Name: Kashmiri Akhrot Chutney
Prep time: 10 min
Total time: 30 min
Yield: 4 servings (0.25 cup each)
Cuisine: kashmiri
Ingredients: 1 cup walnuts (shelled); 0.5 cup curd (thick or hung); 2 pcs green chilies (roughly chopped); 2 pcs garlic (cloves); 0.25 cup mint leaves (packed); 0.5 tsp cumin powder; 1 pinch red chili powder (optional, for color); 0.5 tsp salt; 2 tbsp water (as needed for grinding)

RATING

4.6/5(67)

TASTE SCORE

7/10

A creamy, tangy, and nutty dip from the heart of Kashmir. Made with walnuts, yogurt, and fresh herbs, this chutney is a delightful accompaniment to kebabs, rice, or flatbreads.

PREP

10m

COOK

SERVES

0.25 CUP

227 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupwalnuts · shelled½ cupcurd · thick or hung2 pcsgreen chilies · roughly chopped2 pcsgarlic · cloves¼ cupmint leaves · packed½ tspcumin powder1 pinchred chili powder · optional, for color½ tspsalt2 tbspwater · as needed for grinding

NUTRITION · PER SERVING

227

CALORIES · 0.25 CUP

Protein7g · 12%

Carbs10g · 18%

Fat20g · 79%

Fiber3g

Sugar4g

Saturated fat2g

Cholesterol1mg

Sodium317mg

Potassium299mg

Phosphorus163mg

How we calculate →

METHOD · 4 STEPS

Soak the walnuts in warm water for 20-30 minutes. This softens them and reduces any bitterness. Drain the water completely before using.
In a blender jar, combine the soaked and drained walnuts, thick curd, green chilies, garlic cloves, mint leaves, cumin powder, red chili powder, and salt.
Blend the ingredients until you get a smooth or slightly coarse paste, based on your preference. Add 1-2 tablespoons of water if the mixture is too thick to blend easily.
Transfer the chutney to a serving bowl. Taste and adjust the salt if necessary. For best flavor, let it chill in the refrigerator for about 15-20 minutes before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Using thick, hung curd is key to a creamy, non-watery chutney.
2
Soaking the walnuts is an important step; don't skip it for the best texture and taste.
3
Adjust the number of green chilies to control the spice level.
4
For a different flavor, you can use a mix of mint and coriander leaves (cilantro).
5
This chutney tastes best when served chilled.
6
Store in an airtight container in the refrigerator for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Kashmiri Akhrot Chutney

For 4 servings

Soak the walnuts in warm water for 20-30 minutes. This softens them and reduces any bitterness. Drain the water completely before using.

In a blender jar, combine the soaked and drained walnuts, thick curd, green chilies, garlic cloves, mint leaves, cumin powder, red chili powder, and salt.

Blend the ingredients until you get a smooth or slightly coarse paste, based on your preference. Add 1-2 tablespoons of water if the mixture is too thick to blend easily.

Transfer the chutney to a serving bowl. Taste and adjust the salt if necessary. For best flavor, let it chill in the refrigerator for about 15-20 minutes before serving.

What to keep in mind.

Adapt it for your goals.

Vegan

Jain

Quick

Kid friendly

Complete meals featuring this recipe

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Lemon Rice, Cucumber Raita and Sutta Appalam

Mango Kefir Lassi

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