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Doon chetin
Walnut yogurt chutney
دون چیٹن (doon chetin): Kashmiri walnut chutney pounded with yogurt, green chilli and mint
Walnut trees shade the villages of Azad Kashmir, and every autumn sacks of the new crop are cracked by hand on doorsteps from Bagh to Rawalakot; doon chetin is what a lot of that harvest becomes. The kernels are pounded coarse with green chilli, mint and salt, then loosened with thick yogurt into a nubbly, creamy chutney that is mildly bitter, hot and fresh all at once. It is spooned beside rice and haak greens at lunch, served with the meat dishes of a wazwan-style feast, or simply scooped onto bread. Grinding the walnuts to a smooth paste is a mistake; the chutney should keep some crunch. Chef's tip: toast the walnuts in a dry pan for two minutes and rub off any loose papery skin, which removes most of the bitterness.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the chutney
- 3 ½ oz walnut halves
- 2 green chilliesroughly chopped
- 1 /2 tsp salt
- 7 oz thick plain yogurt
- 1 /2 small red onion (optional)very finely chopped
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/3 doneStep 1: Toast 3 ½ oz walnut halves in a dry frying pan over a medium-low heat for 2 minutes, then rub them in a clean cloth to loosen the skins and let them cool.
2 minStep 2: Pound the walnuts with 2 green chillies, 15 fresh mint leaves and 1 /2 tsp salt in a mortar, or pulse briefly in a grinder, to a coarse crumb.
3 minStep 3: Stir the walnut mixture into 7 oz thick plain yogurt with 1 /2 small red onion, taste for salt and chill for 10 minutes before serving.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does doon chetin take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
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