Walnut chutney

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

Rate This Recipe

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.

EXPLORE CATEGORIES