Kashmiri Walnut Chutney Doon Chetin Food

DOON CHETIN (KASHMIRI WALNUT CHUTNEY) RECIPE BY KALPANA VINAY AT BETTERBUTTER

Doon Chetin (Kashmiri walnut chutney) recipe by Kalpana Vinay at BetterButter image

Cook Doon Chetin (Kashmiri walnut chutney) in the comfort of your home with BetterButter. Tap to view the recipe!

Provided by Kalpana Vinay

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

Radish 500 gms
Walnuts (shelled) 100 gms
Red chilli powder 1/2 tsp
Salt to taste, but mild

Steps:

Peel radish and grate it.
Blend walnuts and radish well. Add some water if needed
Transfer in a bowl and sprinkle red chilli powder.

KASHMIRI WALNUT CHUTNEY (DOON CHETIN)

Kashmiri Walnut Chutney (Doon Chetin) image

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.

Provided by HappyBunny

Categories Chutneys

Time 2h5m

Yield 1 cup

Number Of Ingredients 8

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

Steps:

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

KASHMIRI ONION CHUTNEY (GAND CHETIN)

Kashmiri Onion Chutney (Gand Chetin) image

This chutney is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots.

Provided by HappyBunny

Categories Chutneys

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups shallots, thinly sliced
1/4-1/2 cup green chili, deseeded and chopped
1/2 cup green coriander, chopped (cilantro)
1/2 teaspoon black cumin seeds (shahi zeera)
1/2 teaspoon dried mint
2 teaspoons kashmiri chili powder
1 cup vinegar
salt

Steps:

Mix 1tbsp salt with the shallots and keep aside for a few minutes; Then wash and drain the water completely.
Mix all the ingredients in a bowl and cool in the refrigerator.
This is best if made at least an hour before eating to allow the flavours to mingle.

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