This Kashmiri Walnut Mint Chutney – Doon Chutney is so easy to make and is seriously addicting! That’s okay though because it’s a dip/chutney that’s packed with antioxidants, and omega 3-s! You can eat with as a side with rice, or even with pita chips.
What ingredients do I need to make Kashmiri Walnut Mint Chutney – Doon Chutney?
Walnuts, plain yogurt, green chilies, salt, mint leaves, and cumin seeds.
Method-
First rinse and soak the walnuts for 3 to 4 hours. Second discard the water used to soak the walnuts. Further after 3 to 4 hours of soaking, place the nuts in a blender. Furthermore, add in the yogurt, green chilies, mint leaves and salt to the blender and blend into a paste to a dip like consistency. Some people like some texture to it while some like it smooth. I have minced mine smooth.
Once minced, finally add in toasted cumin seeds to the chutney.
Benefits of Walnuts –
Walnuts also have been shown to ease the type of inflammation that leads to heart disease, and they may help lower your chances of a blood clot that could cause a heart attack. Two large studies found that five servings of nuts a week can reduce your risk of heart disease by as much as 50%. Here is an article that lists out the benefits of walnuts.
How to store –
This chutney can be stored in the refrigerator for 2 to 3 days. It tends to thicken so you can add more yogurt while serving.
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Moreover, try some of our other recipes
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Vegetarian Peanut Raita- Koshimbir Yogurt Salad
Kala Chana Salad – Instant Pot Chickpea Chaat
Chickpea Peanut Salad – Instant Pot Protein Avocado Salad
Rajma Avocado Chaat – Instant Pot Kidney Beans Salad
Kashmiri Walnut Mint Chutney – Doon Chutney
Equipment
- 1 Blender
Ingredients
- 1 cup walnuts (soaked in 1.5 cups water for 3 to 4 hours)
- 10 mint leaves
- 4 green chillies (1 tbsp chopped) (reduce if you cant tolerate heat)
- 1/4 cup yogurt (plain)
- 3/4 tsp salt
- 1/2 tsp cumin seeds (jeera)
Instructions
- Rinse and soak the walnuts for 3 to 4 hours. Discard the water used to soak the walnuts. After 3 to 4 hours of soaking, place the nuts in a blender.
- Add in the yogurt, green chilies, mint leaves and salt to the blender and blend into a paste to a dip like consistency. Some people like some texture to it while some like it smooth. I have minced mine smooth.
- Dry roast the cumin seeds on low-medium heat until toasted and finally add on to the chutney.
- You can eat with as a side with rice, or even with pita chips or grilled meat.
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