Tuesday, November 25, 2014

Walnut Chutney

Pahadi Chutney


The most traditional and rare recipe of Walnut chutney from Hills of Jammu and Kashmir especially Reasi , Doda and Bhaderwah.
This Chutney is prepared on Sil Batta ( Mortar and Pestle ) and finished with Dhooni ( charcoal fumes tempering)


You need


walnuts 10-12 pieces deshelled and chopped
chopped onion 1
Green chillies 2-3
roasted cumin seeds 1 tsp
red chili flakes
Salt to taste
Chopped Coriander leaves handfull
piece of charcoal and mustard oil


Method:


Grind the walnuts, onion, roasted cumin seeds, red chilli flakes, salt, green coriander and green chilli on Sil Batta.
Put in bowl. place a big leaf over chutney . Burn a charcoal on gas flame . Place over leaf. Pour little mustard oil. When fumes starts cover the bowl with lid. Let it stand for five mins.
open the lid and discard leaf with charcoal.
Relish the dhuni wali Pahadi chutney
You can squeexe lemon juice if you want

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