Kashmiri walnut chutney is a rich, earthy condiment made from ground walnuts, yogurt, and Kashmiri spices. It's a staple of Kashmiri cuisine and the perfect addition to any summer spread — think brunch, BBQ, or a side with tandoori chicken.
Ingredients
- 1 cup walnuts
- ½ cup plain yogurt (use coconut yogurt for vegan)
- 1 small green chili, deseeded
- 2 tbsp fresh cilantro
- 2 tbsp fresh mint
- ½ tsp moji masala® Kashmiri Garam Masala
- Juice of ½ lemon
- Salt to taste
- 2-3 tbsp water (to adjust consistency)
Instructions
- Toast walnuts (optional): Dry-toast walnuts in a pan for 2-3 minutes until fragrant. Toasting deepens the flavor.
- Blend: Pulse walnuts in a food processor until coarsely ground — not a paste, you want texture.
- Combine: Add yogurt, chili, cilantro, mint, Kashmiri Garam Masala, lemon juice, and salt. Pulse until combined but still chunky.
- Adjust: Add water 1 tablespoon at a time until you reach your preferred consistency. Thicker for spreading, thinner for dipping.
- Rest: Refrigerate for 30 minutes before serving. The flavors meld and the chutney thickens slightly.
How to Serve
- Summer BBQ: Serve alongside grilled meats as a condiment
- Brunch spread: With flatbread, cheese, fruit, and olives
- With tandoori: The earthy walnuts complement smoky tandoori chicken beautifully
- On toast: Spread on sourdough with sliced cucumber — an unexpected winner
- With Rogan Josh: A traditional Kashmiri pairing — walnut chutney on the side of lamb curry
About This Recipe
Walnut chutney is a Kashmiri classic — walnuts grow abundantly in the Kashmir Valley and feature prominently in the region's cuisine. This version adds yogurt for creaminess and Kashmiri Garam Masala for authentic warmth. Keeps 5-7 days refrigerated.
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moji masala® — Authentic Kashmiri Indian Spice Blends
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