Walnut chutney - Walnut dip - Side dish for idli, dosa, upma - Chuntney recipes - Dip recipes - No Onion, No garlic recipes

After my tomato cashew chutney I wanted to try Walnut. Initially I was worried about raw taste of walnut but I was pleasantly surprised by the taste. in fact no one can taste walnut. If you are the person who is not a big fan of just eating raw walnut this is one way to include walnut as part of your diet. This chutney goes very well with Idli or dosa. I have reduced number of chillies as my family is not on spicy side. But felt it would be nicer if this chutney is on the spicier side

Walnut - 1/2 cup
Urad dal - 1.5 tablespoon
Chana dal / bengal gram dal - 1.5 tablespoon
Red chillies - 2-4
Tamarid - 1 teaspoon (soak in hot water)
Oil - 2 teaspoon
Hing/ asafoetida - 1/4 teaspoon
Coconut - 1/2 cup
Salt to taste

Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Urad dal - 1 teaspoon
Red chillies - 1


Make tamarind paste. Keep it aside. Heat 2 teaspoon of oil. Add Urad dal, chana dal. Fry for 1 min at low flame. Add walnut, red chillies and fry till brown in color

Add coconut fry for 1-2 mins. Add hing. And Fry for a min. Switch it off.
Let it cool down. Grind it with salt & tamarind.

Heat oil add mustard seeds. let it pop add Rest and fry till brown in color. Pour it on grinded chuntey. Mix well