Walnut Chutney

Walnut Chutney.

Doon Chetin is a popular Kashmiri chutney made with walnuts (doon). Walnuts are ground into a paste along with green chiles and mint leaves. The paste is later mixed with yogurt for the doon chetin / walnut chutney.
Makes: around 1 1/2 cups of Walnut Chutney.

Ingredients:

Walnuts 3/4 Cup
Fresh Mint Leaves 3/4 Cup Packed
Yogurt 1/2 Cup
Cilantro few Sprigs
Ginger 1/2 inch Piece
Green Chiles 1
Salt to taste

Method of preparation:

Remove stem, wash and roughly chop green chile.
Peel and roughly chop ginger.
Wash and roughly chop mint leaves and cilantro leaves.

First grind the ginger and green chiles into paste using a blender.
Then add mint leaves, cilantro and walnuts.
Grind into paste using enough water or yogurt and salt.
Remove the ground walnut paste onto a bowl, stir in yogurt.
Serve walnut chutney as a dip or with roti or with bread etc..
Notes: Make sure to adjust spice with green chiles.

Suggestions: Use a pestle to first crush the walnuts and then mix with other ground ingredients for better texture.
Variations: Dried mint can also be used in which case let the walnut chutney sit for couple of minutes for mint to rehydrate. Green chiles can be substituted for red chiles or red chili powder.
Other Names: Doon Chetin, Kashmiri Walnut Chutney.