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  3. Kashmiri Doon Chutney | Traditional Walnut Chutney

Kashmiri Doon Chutney | Traditional Walnut Chutney

Kashmiri Doon Chutney | Traditional Walnut Chutney

Ingredients  Ingredients


  • ½ cup soaked walnuts (akhrot)


  • ½ cup radish (mooli)


  • ½ cup curd (dahi)


  • 1–2 green chillies


  • ¼ onion


  • ½ tsp jeera (cumin)


  • Salt to taste

  • (1–2 tbsp water, if required)

    • Method  Method


  • Soak the walnuts in water for 4–6 hours or overnight. Drain them well.


  • In a traditional mortar, add the soaked walnuts and green chillies. Crush and grind them into a coarse paste.


  • Add the radish (mooli) gradually and continue grinding until the radish combines well with the walnut mixture.


  • Add onion, roasted jeera and salt, then pound and grind everything together until you get a rustic, slightly coarse texture.


  • Add fresh curd and gently mix or grind until the chutney becomes creamy and well combined.


  • Adjust the consistency with a little water if required.

  • Serve fresh as a traditional accompaniment with rice, roti, paratha or Kashmiri meals.

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    Ingredients  Chef Tips

    For a more rustic Kashmiri Doon Chutney, keep the texture slightly coarse rather than blending it completely smooth. The combination of earthy radish, creamy curd and rich walnuts gives this chutney its distinctive flavor.


    Ingredients  Nutrition Notes

    About 2.5 g of ALA omega-3 per 28 g (1 oz) serving of walnuts.

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