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
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
Dried mint: ¼ th tsp. (Optional)
Walnuts: 2 nos. (Optional)
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 .
Add salt. Mix well.
Transfer the mixture into a bowl.
- 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.