DOON CHETIN / KASHMIRI WALNUT CHUTNEY

 

Doon means walnuts in Kashmiri language and chetin is chutney. This easy to make chutney has a creamy texture and tastes amazing with the flavourful ingredients added to the walnuts. Traditionally a pestle and mortar is used to grind it keeping a coarse texture but these days it is done in a grinder. 

This can be served with kababs, main meal or as a dip. 

Ingredients:

Walnuts .......... 1/2 cup

Hung curd ........ 3-4 tbsps

Onion  ...............   1 small 

Garlic ................ 2 cloves

Green chillies ..... 2

Caraway seeds / Shahi jeera ... 1/2 tsp

Dried mintleaves .................... 1/2 tsp (You may also use few fresh leaves instead)

Kashmiri chilli powder ........ 1/2 tsp

Salt .................... to taste

Method:

1. Dry roast walnuts for few minutes on meduim flame.

2. Switch off the gas and add the shahi jeera. It will get roasted in the heated pan. Let them cool.

3. Transfer the ingrdients into a grinder and blend them to a slightly coarser texture.

Note:

This chutney tastes best when it is fresh. Make and enjoy it in smaller quantity. Because of the onion and hung curd content it may change the taste if stored longer than a couple of days.

Check out the video

This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is W and I chose to make this walnut chutney from the Kashmiri Cuisine. 

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