Walnuts are found in abundance in here and no home kitchen is found without them. Chutney out of this nut is the best thing u can taste and its healthy too. Lets make this simple chutney.
INGREDIENTS:
100g walnuts
2 green chillies
1 cup curd
salt to taste an
METHOD:
First you have to soak the walnuts in fresh cool water for half an hour then take out the walnuts in a plate and discard the water. At the same time hang the curd in a muslin cloth so that its water drains off completely and you get a thick creamy curd. Now in a food processor first put in the drained walnuts give a two pulse and then throw in the chillies ,salt give one more pulse or more checking everything is all mixed up and forms a smooth paste. For easy processing you can add a tbsp of water. Now take out this mixture in a bowl and add in the thick curd which we had kept for draining. Mix this all well and your doon chetin is ready. Serve it chill. You can add in some crushed dry mint to give that minty flavor. Its all upto you.
Note:
Chutneys in Kashmiri home are made in Stoned mortar and pestle which gives it a lip smacking taste. I have used food processor so all can give a try. It tastes more or less same. If you want thinner chutney then you can use the curd without draining any water.
INGREDIENTS:
100g walnuts
2 green chillies
1 cup curd
salt to taste an
METHOD:
First you have to soak the walnuts in fresh cool water for half an hour then take out the walnuts in a plate and discard the water. At the same time hang the curd in a muslin cloth so that its water drains off completely and you get a thick creamy curd. Now in a food processor first put in the drained walnuts give a two pulse and then throw in the chillies ,salt give one more pulse or more checking everything is all mixed up and forms a smooth paste. For easy processing you can add a tbsp of water. Now take out this mixture in a bowl and add in the thick curd which we had kept for draining. Mix this all well and your doon chetin is ready. Serve it chill. You can add in some crushed dry mint to give that minty flavor. Its all upto you.
Note:
Chutneys in Kashmiri home are made in Stoned mortar and pestle which gives it a lip smacking taste. I have used food processor so all can give a try. It tastes more or less same. If you want thinner chutney then you can use the curd without draining any water.
wow :) u became a great cook :) Congrats sumera :)
ReplyDeleteThank u purni. I will be happy if you give a try to my recipes. Take care
ReplyDeleteWill try it for sure :-)
ReplyDelete