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.
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
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
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.
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.