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Upgrade Your Idli and Dosa with Kashmiri Walnut Chutney
- •Swap regular coconut or peanut chutney with a unique Kashmiri-style walnut chutney to elevate your breakfast.
- •The recipe combines soaked walnuts, thick curd, green chilies, ginger, cumin, and fresh herbs for a creamy and nutty flavor.
- •Soaking the walnut kernels in lukewarm water for 10 to 15 minutes makes grinding easier and ensures a smooth texture.
- •Lemon juice and curd balance the flavors, offering a tangy kick that pairs perfectly with idli, dosa, uttapam, or paratha.
- •An optional tempering of mustard seeds, curry leaves, and dry red chili in ghee can be added to enhance the aroma.
Key Questions Answered
To make Kashmiri-style walnut chutney, you need 1 cup of walnut kernels, half a cup of thick curd, 3 to 4 green chilies, half an inch of ginger, and half a teaspoon of cumin. Additional ingredients include fresh coriander or mint, lemon juice or amchur, black salt, plain salt, and optional tempering items like mustard seeds and curry leaves.
First, soak 1 cup of walnut kernels in lukewarm water for 10 to 15 minutes and then drain the water thoroughly. Put the walnuts in a mixer jar along with green chilies, ginger, cumin, herbs, and salt, adding two tablespoons of curd and grinding intermittently to achieve the desired texture.
Kashmiri walnut chutney pairs exceptionally well with breakfast items like idli, crispy dosa, uttapam, appe, and parathas. It can be enjoyed plain without tempering, or topped with a traditional desi tempering of mustard seeds, curry leaves, and a dry red chili.
