Walnut chutney
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A fresh chutney of walnuts, mint, green chilli and curd or lemon, made in the walnut-growing valleys of Himachal Pradesh.
Region: Himachal Pradesh (Kullu, Chamba, Shimla and Kinnaur)Occasion: Everyday side dishTime: 15 minServes: 4Vegetarian
Ingredients
- ½ cup walnut kernels
- 1 cup mint leaves
- ½ cup coriander leaves
- 1–2 green chillies
- 1 small garlic clove (optional)
- 3 tbsp curd or 1 tbsp lemon juice
- Salt to taste
Method
- Lightly toast the walnuts in a dry pan for 2 minutes and cool.
- Grind the walnuts, mint, coriander, chillies, garlic and salt with a little water.
- Stir in the curd or lemon juice.
- Taste and add salt. Serve with siddu, roti or rice.
History
Walnut trees grow around homes across the Himachali hills, and their kernels are used in fillings, chutneys and sweets.
Significance
Walnuts are also sold by hill families as a cash crop, and this chutney is a simple everyday use of the harvest.