Walnut chutney is a quintessential relish from Kashmir. Walnut Chutney is ideal to have with snacks Fatta fat Walnut chutney is an awesome quintessential relish from the Kashmiri cuisine which is made with walnuts soaked, spiced with green chillies, garlicky flavor, earthy flavor from shahi jeera, sweet and sourness from yogurt and tangy zest from lime juice all blended together makes a luscious and nutty flavored dip that tastes extremely good when eaten with any type of rotis, naan, chapatti or fried snacks.
Walnuts are hard shelled dry fruit used in main dishes, sweets and desserts. It is commonly known as Akhrot in Hindi. Walnuts taste absolutely great, nutty and get mixed well in salads. These nuts are a great source of nutrients like proteins. You could add walnuts in cakes, desserts, healthy veggies, yogurt or poultry dishes. They can also be added as stuffing in Indian breads. Walnuts taste crunchy, luscious and give an exceptionally unique taste in chocolate brownies.
Recipe: Fatta Fat Walnut Chutney
- Walnuts - 1 cup
- Green chillies - 4-5 nos
- Shahi jeera - 1 tsp
- Yogurt - 1 cup
- Salt - to taste
- Garlic, chopped - 1 tbsp
- Lime juice - ½ no
- Soak walnuts in hot water for 1-2 hours.
- Once they are soaked and become soft, strain the water and transfer the walnut pieces into a blender.
- Add green chillies, shahi jeera, ¼ cup of yogurt and salt. Blend all these ingredients well to make a thick paste.
- Transfer the chutney into a bowl and add chopped garlic, remaining yogurt and lime juice. Mix well.
- Serve this walnut chutney with naan, roti or different snacks.
Walnuts are power packed nutritious nuts, good source of omega-3 fatty acids, contain antioxidants that boost healthy heart and also help you deal with stress. These crunchy nuts are excellent source of vitamin E and also packed with many important B-complex groups of vitamins that include vitamin-6, riboflavin, niacin, thiamin and folates. Walnuts are a part of the tree nut family which includes the Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts. Walnuts are extensively used in India especially in Jammu it is used as a Prasad (offering) to Mother Goddess Vaishnav Devi and, generally as a dry food in the season of festivals such as Diwali.
The nuts are rich in oil, and are widely eaten both fresh and added to many recipes like preparing the spicy walnuts or adding to special Indian sweets like Burfi and making yummy and delicious walnut chutney and many more. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. There are limitless numbers of chutney recipes as it can be prepared virtually from any vegetable/ fruit/ herbs/ spices or a combination of them.
The chutney can either be fresh or cooked, and are made from a wide variety of ingredients. Chutney come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Just go ahead and try preparing this fatta fat walnut chutney then you’ll know how exotic and luscious the taste is. Remember to always make the walnut chutney fresh and consume the same day.
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