Kashmiri Walnut Chutney

  • Servings : 3-4
  • Prep Time : 20m
  • Cook Time : 10m

Kashmiri walnut chutney, also known as Doon chetin is a nutritious and tasty dish is from the beautiful Kashmir and is very easy to make. This can be stored for some time and thus you can throw away all those sauces and dips with preservatives. The healthy ingredients like walnut and hung curd and the great taste, will force you to make this part of your daily diet and even kids would love to have it for sure!!! If you are looking for a perfect dip or a chutney to go along with the starters, rotis etc, you should be looking at Doon chetin or walnut chutney.


  • Walnut – 50gms
  • Hung curd – 1/2 cup
  • Green chilli – 2 to 3 nos (de-seeded)
  • Onion – 1 tbsp(chopped)
  • Shahi Jeera (black cumin) – 1/4 tsp
  • Dried mint leaves – 1 tsp
  • Coriander leaves – 1 tbsp (chopped)
  • Lime juice – 1/2 of lime
  • Kashmiri red chilli powder – 1 tsp
  • Salt – as needed
  • Garlic – 1 clove


Soak the walnuts in boiling water for about 20 minutes. Then coarse grind the above ingredients (except for lime juice and Kashmiri red chilli powder). We can use the pulse grinding option in the mixer/grinder for this. This can be ground to be fine paste also, as per your requirement. Then squeeze the lime to it and sprinkle the Kashmiri red chilli powder. Refrigerate the chutney for longer use.

Refer to the following video for detailed steps:


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