Walnut Chutney
A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.
For 4 servings
6 steps.
- 1
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes
- a.This step softens them and makes peeling easier.
- 2
Peel the Walnuts: After soaking, drain the water completely
- a.For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
- 3
Step 3
- a.Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
- 4
Step 4
- a.Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
- 5
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste
- a.If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
- 6
Chill and Serve: Transfer the chutney to a serving bowl
- a.For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use thick, hung curd. If you only have regular curd, place it in a cheesecloth or fine-mesh sieve over a bowl and let the excess whey drain for 1-2 hours in the refrigerator.
- 2Peeling the walnuts is key to avoiding any bitterness. The skin contains tannins which can impart a slightly astringent taste.
- 3For a vibrant green color, you can add a handful of fresh coriander leaves along with the mint.
- 4Do not over-blend the chutney, as the walnuts can release too much oil and alter the texture.
- 5Serve this chutney chilled with Kashmiri pulao, kebabs, or simply as a dip with naan or pita bread.
Adapt it for your goals.
Vegan Version
Replace the hung curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. You may need to add a squeeze of lemon juice to replicate the tanginess.
Herbaceous TwistHerbaceous Twist
Add a quarter cup of fresh coriander (cilantro) leaves along with the mint for a brighter, more complex herbal flavor.
Spicier KickSpicier Kick
For extra heat, add a small piece of ginger along with the garlic or use a spicier variety of green chili.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Walnuts are packed with Omega-3 fatty acids (ALA), which are known to reduce inflammation and support cardiovascular health by improving cholesterol levels.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the chutney, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Boosts Brain Function
The high concentration of antioxidants, vitamins, and polyunsaturated fats in walnuts contributes to improved cognitive function, memory, and overall brain health.
Frequently asked questions
One serving of Walnut Chutney (approximately 1/4 cup or 90g) contains around 220-250 calories, primarily from the walnuts and curd.