The traditional Kashmiri walnut chutney, creamy with curd and finished with pungent mustard oil — served with rice and Kashmiri meals.

How long does it keep?

It's best eaten the same day since it contains curd; refrigerate up to a day.

Yes — use a little water for a dairy-free version, though curd gives the classic creaminess.

Akhrot (Walnut) Chutney

Name: Akhrot (Walnut) Chutney
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.75 cup Walnuts (akhrot); 2 pieces Green chillies; 3 tbsp Fresh curd (yoghurt); 1 tbsp Lemon juice; 0.5 tsp Salt; 1 tsp Anveshan Wood-Pressed Mustard Oil

The Kashmiri doon chetin — walnuts ground with green chilli and curd, finished with a drop of pungent Anveshan Wood-Pressed Mustard Oil.

Time breakdown

Prep Time10 min

Cook Time0 min

Total Time10 min

Ingredients

Walnuts (akhrot)
Green chillies
Fresh curd (yoghurt)
Lemon juice
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Akhrot (Walnut) Chutney

1
Grind the walnuts with the green chillies and salt to a coarse paste.
2
Add the curd and lemon juice and grind briefly to a thick, creamy chutney.
3
Stir in the Anveshan Mustard Oil for its signature pungent finish.

Tips for the Best Akhrot (Walnut) Chutney

✓Soak the walnuts for 10 minutes and rub off loose skins to reduce any bitterness.
✓Keep it thick and creamy — doon chetin is more a dip than a runny chutney.