Category Archives: Kashmiri Cuisine

Doon Chetin ( Kashmir Special Walnut Chutney)

Doon Chetin 

Doon Chetin is a Kashmiri Special Walnut Chutney. Walnuts promote memory ,good for the brain. This chutney goes well  with hot roti, phulkas, naan, paranthas, dosas, can use as a spread for toasted bread. Can also use as a Dip for wafers. Store the Chutney in the fridge. Keeps good for 2 days.

Ingredients

Little coarsely crushed walnuts – 3 tablespoons

Hung thick curds – 2 cups

Finely chopped onions – 2 tablespoons

Finely chopped garlic – 1/2 teaspoon

Finely chopped green chillies 2 ( de seeded )

Finely chopped mint leaves – 1/2 teaspoon

Salt to taste

Sugar – 2 pinches

To Garnish 

Finely chopped green coriander leaves – little

Coasrely crushed coriander seeds – 1 big pinch

Coarsely crushed saunf ( aniseed ) – 1 big pinch

Coarsely crushed shah jeera – 1 big pinch

Method

Take a bowl. Add the curds, crushed walnut powder, chopped  onion, garlic, mint leaves and the green chillies. Add salt to taste and sugar. Mix well with a fork. Transfer to a container. Garnish. Serve chilled.

Chef’s Tips

1) See the date of manufacturing on the carton before buying the walnuts. Slightly old walnuts will not smell good and they will taste little bitter.

2) Can also add in finely chopped green, yellow and red bell peppers too.

3) Make the Chutney thick. Tastes great.