Kashmir Walnut Chutney Akhrout Garlic Chilli Fresh Condiment

Method

1. 1

   Dry-roast dried red chillies in a pan for 2 minutes until fragrant.

2. 2

   Place walnut kernels, roasted red chillies and garlic in a blender.

3. 3

   Add dry ginger powder, lemon juice and salt.

4. 4

   Blend to a coarse paste — add water 1 tbsp at a time only if needed to assist blending.

5. 5

   The chutney should be thick and textured not smooth.

6. 6

   The natural walnut oil will release making it creamy.

7. 7

   Taste — nutty, slightly bitter from walnut skin, spicy from chilli, pungent from garlic and bright from lemon.

8. 8

   Add fresh coriander. Pulse once. Serve as a condiment with any Kashmiri preparation or with rice.