Kashmiri Walnut Chutney
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!)
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!
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
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.
Next Up: Summer Radish chutney