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Doon Chetin (Kashmiri Walnut Chutney)



  • 150gm Kashmiri walnuts
  • 2 no.s onions (roughly chopped)
  • 2 no.s green chillies (deseeded and roughly chopped)
  • 3/4 cup hung curd
  • 1/2 tsp black cumin (shahi jeera) powder
  • 3/4 tsp Kashmiri red
  • chilli powder
  • Salt, to taste

For the garnish

  • 1/4 tsp dried mint (optional)
  • 1/2 tsp Kashmiri red
  • chilli powder


  • Boil the walnuts in water, till soft. Discard the water. Cool the walnuts and keep aside.
  • Grind onions and green chillies together to make a smooth paste.
  • Add the walnuts and grind again for 30 to 40 seconds.
  • Add the hung curd, black cumin and red chilli powder. Add salt and blend well.
  • Transfer the mixture into a bowl. You may garnish it with dried mint.
  • Serve sprinkled with Kashmiri red chilli powder.

Chef Tips

  • You may keep the chutney aside for at least 1 1/2 hours before serving, so that the flavours are well combined.
  • If you do not prefer mint leaves, garnish with fresh coriander leaves.
  • You may serve the doon chetin as it is, that is without a garnish.
  • Check the aroma of walnuts as they tend to become rancid if not stored properly.

Recipe by,
By Chef Reetu Uday Kugaji
Culinary Expert, Food Blogger
& Author, Hospitality and
Food Consultant

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