Kashmiri Walnut Chutney (Doon Chetin)

This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd.

• Ready In: 2 hrs 5 mins
• Yields: 1 cup

Ingredients

• 50  g walnuts, washed and coarsely ground
• 1  tablespoon onion
• 1⁄4 cup green chili, deseeded
• 1⁄4 teaspoon  black cumin seeds (shahi zeera)
• 1⁄4 teaspoon dried mint
•  salt
• 1  teaspoon green coriander, chopped (cilantro)
• 1  cup yoghurt, hung in a muslin cloth for 2 hours to thicken

Directions

1. Mince the onion and green chillies together and mix with all the other ingredients.
2. Allow the flavours to mingle for at least an hour before serving.