Doon Chetin (Walnut Chutney - Kashmiri Style) | How to make Doon Chetin (Walnut Chutney - Kashmiri Style)

By Bethica Das  |  25th Apr 2018  |  
5 from 1 review Rate It!
  • Doon Chetin (Walnut Chutney - Kashmiri Style), How to make Doon Chetin (Walnut Chutney - Kashmiri Style)
Doon Chetin (Walnut Chutney - Kashmiri Style)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    2

    mins
  • Serves

    4

    People

6

1

About Doon Chetin (Walnut Chutney - Kashmiri Style) Recipe

Here is an awesome chutney made of walnuts - the kashmiri style. It is known as Doon Chetin in the Kashmiri lingo and is a very simple and flavourful chutney. It can be used as a dip and can be relished with veggie crudites, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired.

Doon Chetin (Walnut Chutney - Kashmiri Style)

Ingredients to make Doon Chetin (Walnut Chutney - Kashmiri Style)

  • 1 cup walnuts, broken into small pieces
  • 1 cup yogjurt
  • 2-3 green chilies
  • 1-2 garlic cloves
  • salt to taste
  • 1 tsp. lime juice
  • 1-2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal
  • 1 sprig curry leaves

How to make Doon Chetin (Walnut Chutney - Kashmiri Style)

  1. Soak the walnut in some warm water for sometime to soften them. Then blend along with yoghurt, green chillies, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery.
  2. Transfer to a serving bowl and add the lime juice. Mix well.
  3. Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.
  4. Pour this tempering on the chutney and serve with veggie crudites, chicken nuggets, fish fingers, chips, kebabs, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired.

Reviews for Doon Chetin (Walnut Chutney - Kashmiri Style) (1)

Maithili Iyer6 months ago

Nice one.
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