How to make chutney
Walnut Chutney is a traditional Kashmiri condiment made with fresh walnuts, green
chilis, and yogurt. This simple recipe takes just minutes to prepare and works as a
dip, garnish, or sandwich spread — perfect for summer gatherings.
Indian Chutneys are a wonderful addition to any summer spread; think brunch, BBQ or a tapas-style party. They are fast and easy to make and designed to utilize seasonal or indigenous ingredients. Despite their simplicity, they are so lively and flavorful, that most people can't believe how basic the recipes are. Try them as a dip, a garnish or a condiment for sandwiches - their versatility will have you making a batch weekly! Mazdaar! (delicious!)
Walnut Chutney
The key to this recipe is using high quality, fresh, well packaged walnuts and full fat Greek yogurt. You may consider preparing two batches at once as there is rarely any leftover!
Ingredients:
1/2 lb high quality walnuts
2-3 green chilis (adjust to desired heat level)
1/4 teaspoon salt
1/2 cup full fat plain Greek yogurt plus 2 tbsp water so moves well in food processor
Directions:
In a food processor chop the walnuts and chilis until fine/pasty. It may require a couple of tablespoons of water to get going. Add the salt and yogurt and blend until a thick consistent paste is formed. Adjust salt and chilis to taste.
How to Serve It
This chutney is wildly versatile. A few of our favorite ways to enjoy it:
- Slathered on toasted sourdough, naan, or crackers as a quick appetizer
- Spooned next to grilled meats, kebabs, or roasted vegetables
- Stirred into a wrap or sandwich for instant flavor
- Served alongside rice, dal, and a simple raita for a complete meal
- Used as a dip for crudités, pita chips, or papadum
Variations to Try
- Herbier: Add a small handful of fresh cilantro or mint before blending.
- Smokier: Stir in a pinch of Kashmiri red chili powder or smoked paprika at the end.
- Brighter: Finish with a squeeze of lemon juice and a little grated lemon zest.
- Richer: Swap half the yogurt for full-fat sour cream or labneh.
Make-Ahead & Storage
The chutney keeps beautifully in an airtight container in the fridge for up to 4 days — the flavor actually deepens overnight. Give it a quick stir before serving as the yogurt may separate slightly. We don't recommend freezing, as the yogurt texture changes once thawed.
If you make this, tag us @mojimasala — we love seeing how you serve it. Mazdaar!
