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13 MINS delivery
Walnut Chutney
Serves 4
15 mins
180 Kcal
Alright, folks, let's talk about the underrated rockstar of the condiment world—walnut chutney. Yep, walnuts aren't just for topping brownies or jazzing up your salad; they're here to own the chutney game. This rich, creamy, and slightly nutty delight is the perfect sidekick to your idlis, dosas, or even a sneaky spread for your sandwich. The walnut chutney recipe is ridiculously simple. You blitz walnuts, fresh coconut (for that silky texture), green chilies (bring on the spice!), garlic, and a splash of yogurt to keep things tangy. Temper it with mustard seeds, curry leaves, and dried red chilies, and boom—flavor explosion! The walnuts add this buttery vibe that's so lush, you'll wonder why you haven't been dunking everything in this before. Not only is it delish, but it's also a powerhouse of healthy fats, omega-3s, and antioxidants. Fancy a guilt-free indulgence? Here's your answer. Whether you're meal-prepping like a boss or whipping up a weekend brunch, this chutney is your low-effort, high-reward MVP. So, next time you're in the mood for a dip with a twist, ditch the store-bought jar and give this walnut chutney recipe a go. Your taste buds will be throwing a party, guaranteed.
Ingredients required for Walnut Chutney
- 100 gms walnuts
- 1 green chili
- 1 inch ginger
- 2 garlic clove
- Curry leaves
- 1 tsp coriander seeds
- 1 pinch hing
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tbsp oil
- Salt
Cooking steps for Walnut Chutney
- 1Here's the tea: if you've never tried walnut chutney, you're seriously missing out. It's the sassy, nutty sidekick your suji cutlet has been waiting for!
- 2Start with 100 grams of walnuts—give them a nice 30-minute spa treatment in water, then drain and set those beauties aside.
- 3Meanwhile, in a pan, dry roast 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds until they're toasty and aromatic (basically, when your kitchen starts smelling like heaven).
- 4Let those cool, and then the real magic begins.
- 5Toss the soaked walnuts, roasted cumin and coriander seeds, 1 chopped green chili (go bold or go home), a small piece of ginger, 2 cloves of garlic (because garlic is life), a handful of fresh coriander leaves, a handful of mint leaves, and some salt into a blender.
- 6Blitz it all into a smooth, luscious paste—add a splash of water if it's too thick, but don't overdo it; we're going for dreamy, not runny.
- 7Scoop that walnut chutney into a bowl and brighten things up with a tablespoon of lemon juice—zest optional, but extra vibes if you're feeling fancy.
- 8Now, let's amp it up with some drama: heat a tablespoon of oil in a small pan, throw in 1/2 teaspoon of mustard seeds, and let them pop like confetti.
- 9Add a pinch of asafoetida and a few curry leaves for that classic Indian twist.
- 10Pour this sizzling tempering over your chutney, stir it in, and bam—your walnut chutney is ready to be the MVP of your snack game.
- 11This walnut chutney recipe is not just a dip; it's a vibe, perfectly complementing your crispy, golden suji cutlet or whatever you're munching on today.