{"id":5540,"date":"2017-10-06T15:12:46","date_gmt":"2017-10-06T15:12:46","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5540"},"modified":"2020-09-21T11:06:00","modified_gmt":"2020-09-21T05:36:00","slug":"doon-chetin-kashmiri-walnut-chutney","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/10\/06\/doon-chetin-kashmiri-walnut-chutney\/","title":{"rendered":"Doon Chetin (Kashmiri Walnut Chutney)"},"content":{"rendered":"

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.<\/strong><\/p>\n

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Preparation Time: 10 minutes<\/p>\n

Serves: 6<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Kashmiri Walnut Kernels-125 gm.<\/p>\n

Onions (Roughly chopped)-01 no.<\/p>\n

Green Chillies (Deseeded and roughly chopped)-02 nos.<\/p>\n

Hung curd -\u00be th cup.<\/p>\n

Black cumin (Shahi Jeera) powder- 1\/4th tsp.<\/p>\n

Red Chilli Powder (Kashmiri)-\u00bd tsp.<\/p>\n

Dried mint leaves, crushed- 1\/4th tsp.<\/p>\n

Salt- to taste<\/p>\n

For Garnish:<\/strong><\/p>\n

Dried mint: \u00bc th tsp. (Optional)\u00a0<\/strong><\/p>\n

Walnuts: 2 nos. (Optional)<\/p>\n

<\/u>Method:<\/strong><\/p>\n

Soak the walnuts in hot water for 5 minutes. Discard the water.<\/p>\n

Cool the walnuts and grind it coarsely with a mortar and Pestle.<\/p>\n

Grind the onions and green chillies together. Add this along with<\/p>\n

the hung curd, black cumin red chilli powder and crushed dried mint leaves .<\/p>\n

Combine well.<\/p>\n

Add salt. Mix well.<\/p>\n

Transfer the mixture into a bowl.<\/p>\n

Serve.<\/p>\n

Chef Tips:<\/strong><\/p>\n