Walnut mint chutney | How to make Walnut mint chutney

By Pina Raval  |  16th Mar 2016  |  
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  • Walnut mint chutney, How to make Walnut mint chutney
Walnut mint chutneyby Pina Raval
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About Walnut mint chutney Recipe

It's a diabetic friendly recipe and healthy too for all, with ingredients such as mint, coriander, walnut, lemon, jeera, salt, green chilli and ginger.

Walnut mint chutney is an authentic dish which is perfect to serve on all occasions. The Walnut mint chutney is delicious and has an amazing aroma. Walnut mint chutney by Pina Raval will help you to prepare the perfect Walnut mint chutney in your kitchen at home. Walnut mint chutney needs 15 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Walnut mint chutney. This makes it easy to learn how to make the delicious Walnut mint chutney. In case you have any questions on how to make the Walnut mint chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pina Raval. Walnut mint chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Walnut mint chutney

Ingredients to make Walnut mint chutney

  • 1 bowl coriander chopped (with thin steam)
  • 1 bowl mint leaves chopped (with thin steam)
  • 2 green chillies
  • walnut 1/2 bowl
  • A small piece of ginger
  • 1 lemon juice
  • salt to taste
  • 1 tsp jeera seeds

How to make Walnut mint chutney

  1. In a mixer/grinder, crush the walnut first and then crush the coriander, mint leaves and green chillies, ginger and jeera in it. Add a little water if necessary and grind it.
  2. Take the mixture out in a bowl. Add lemon juice, salt, as per your taste.
  3. Serve any time as desired or keep it in a glass jar and store it in the fridge for 5/6 days.

My Tip:

Coriander steams in chutney give a nice colour and taste. Don't add water in the chutney. Note to drain the excess water and then only grind.

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