Ingredients

• 10 - Walnuts
• Lemon to taste
• Salt to taste
• 1 tbsp - Vegetable oil
• 1 tsp - Tamarind paste
• To grind:
• 1 tsp - Dry methi leaves
• 1 pinch - Turmeric
• 1 pinch - Hing
• 1 bunch - Coriander leaves
• 250g - Green chillies
• Water, enough to help grind these into a paste
• 2 tsp - Red chilli powder
• 2 tsp - White pepper
• 1 tsp - Chopped ginger
• 3 cloves - garlic

How to Make Walnut chutney

• Grind ingredients for the paste in a blender adding enough water to make a puree.
• Grind the walnuts into a nice paste in a dry grinder.
• In a large flat bottom pan, add oil and the mashed walnut.
• Once you smell the aroma of the walnuts, add the ground paste (mixture) into the pan.
• Add the tamarind paste.
• Let the puree thicken for 10 minutes and turn off the heat.
• Once this cools down, add lemon juice and salt to taste and mix well.
• This will hold for 10 days in the refrigerator.
• It can be eaten with chapatis, dosai, or idli.