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Kashmiri Walnut Mint Chutney - Doon Chutney

Kashmiri Walnut Mint Chutney - Doon Chutney
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Prep Time 3 hours
Cook Time 2 minutes
Total Time 3 hours 2 minutes
Servings: 3
Course: Appetizer, Side Dish, Snack
Cuisine: Indian Food, Kashmiri
Ingredients Equipment Method Notes

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)

Equipment

  • 1 Blender

Method
 

  1. 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.
  2. 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. 
  3. Dry roast the cumin seeds on low-medium heat until toasted and finally add on to the chutney.
  4. You can eat with as a side with rice, or even with pita chips or grilled meat.

Notes

This is supposed to be thick. If you like it more watery add 2 to 3 tbsp more yogurt.