Doon Chetin (Kashmiri Walnut Chutney)

A Spicy, Nutty, Creamy, flavorful and a powerhouse of nutrition is this Kashmiri chutney, prepared with walnuts, onion, chillies, dried mint and curd. In Kashmiri Doon means Walnut and Chetin means Chutney.

Preparation Time: 10 minutes

Serves: 6

Ingredients and Quantity:

Kashmiri Walnut Kernels-125 gm.

Onions (Roughly chopped)-01 no.

Green Chillies (Deseeded and roughly chopped)-02 nos.

Hung curd -¾ th cup.

Black cumin (Shahi Jeera) powder- 1/4th tsp.

Red Chilli Powder (Kashmiri)-½ tsp.

Dried mint leaves, crushed- 1/4th tsp.

Salt- to taste

For Garnish:

Dried mint: ¼ th tsp. (Optional) 

Walnuts: 2 nos. (Optional)

Method:

Soak the walnuts in hot water for 5 minutes. Discard the water.

Cool the walnuts and grind it coarsely with a mortar and Pestle.

Grind the onions and green chillies together. Add this along with

the hung curd, black cumin red chilli powder and crushed dried mint leaves .

Combine well.

Add salt. Mix well.

Transfer the mixture into a bowl.

Serve.

Chef Tips:

• You may garnish with dried mint.
• You may serve the Doon Chetin as it is, that is without a garnish.
• Check the aroma of walnuts as they tend to become rancid if not stored properly.