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Monday, 25 September 2017

Doon Chetin (Walnut Chutney / Dip - Kashmiri Style)


          Here is an awesome chutney made of walnuts - the kashmiri style. It is known as Doon Chetin in the Kashmiri lingo and is a very simple and flavourful chutney. It can be used as a dip and can be relished with veggie crudites, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapathi, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So check for a step by step guide with pictures to prepare this healthy chutney.

          





          The inspiration comes after watching a cookery show. But I gave my own twist by adding some tempering to it in my own fusion style. It is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. 





  • 1 cup walnuts, broken into small pieces
  • 1 cup yoghurt
  • 2-3 green chilies
  • 1-2 garlic cloves
  • salt to taste
  • 1 tsp. lime juice
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal
  • 1 sprig curry leaves






          Soak the walnut in some warm water for sometime to soften them. Then blend along with yoghurt, green chillies, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add the lime juice. Mix well. Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudites, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.







                     Blend the walnut, yoghurt, green chillies, garlic, salt and some water......





                   ......to a smooth paste. Check the consistency. It should not be too thick or
                   too watery. Adjust water accordingly. Add the lime juice and mix well.



                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering add
                 the urad dal and curry leaves. Saute for a few seconds and switch off the flame. 









                  Pour this tempering on the chutney and serve with veggie crudites, chicken
                  nuggets, fish fingers, chips, kebabs, dosa, idli, chapati, as a spread on toast / parathas, 
                  burgers or as desired.











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