Kashmir is the northernmost geographical region of the Indian subcontinent. There are many wonderful things that have come out of it, and one of them is Kashmir Walnuts. The fact that these nuts can be used to make scintillating recipes makes them esteemed above all the other nuts. In fact, that makes them notably termed as the “King of Nuts”. In this article, we’ll be looking at 3 recipes that can be made with the Kashmir walnut.
Kashmir Walnut Chutney (Doon chetin):
“Doon” means walnut and “chetin” means chutney. Kashmiri walnuts are famous for their superb quality and rich flavor. This authentic recipe blends traditional spices of Kashmiri cuisine with walnuts into a creamy and piquant chutney.
- 1 tbs of onion
- 1/4 cup of green chili
- 50gm of Kashmir walnut
- 1/4 tbs of black cumming seeds
- 1/4 tbs of dried mint
- 1 tbs cilantro
- 1 cup of yogurt.
- Mince the onion and green chilies together and mix with all the other ingredients.
- Allow the flavours to mingle for at least an hour before serving.
Kashmir Akhrot Chutney(walnut dip): Apart from being an excellent source of protein, the Kashmiri walnut is an excellent ingredient for making the walnut dip.=
- shelled – 50 gm
- Red Chili Powder
- 1/2 tsp Salt
- Yogurt – 60 ml
1. Put the shelled walnuts, salt and red chili powder in a grinder and grind until smooth.
2. Transfer this powder to a bowl. Add the yogurt and mix well.
3 Chill before serving.
Walnut and Radish Chutney: For this recipe, we will be combining Daikon radish with our very own Kashmir walnut. Daikon Radish is a low calorie mild flavored vegetable containing enzymes that aid in fat and starch digestion as well as high levels of vitamin C, phosphorus, and potassium. The Walnut and reddish chutney promises to be both tasty and of high nutritional value. Let’s see the ingredients;
- Crisp white Daikon radish (about 6-inches)
- one cup of Kashmir walnut
- one red onion
- 2-3 fresh green chili
- 1-2 balls of garli
- black zeera
- dry mint.
Blend the daikon radish, Kashmir walnut, onion, green chilies, and garlic together, adjusting the quantities to taste.
Then mix in Yoghurt and salt.
Top with black zeera and some crushed dry mint.
Then, we are ready to serve.