Walnut Coconut Chutney (North Indian Kashmiri)

This Walnut Chutney is a quick and easy healthy chutney and great side for idli, dosa, upma or pongal . This walnut chutney is vegan, keto, gluten free, low carb. Walnut are one of the world's healthiest food packaged with protein, healthy fats, fiber, antioxidants, omega -3s and many vitamins and minerals. Walnut Chutney is a great way to eat some healthy nuts and tastes somewhat similar to peanut chutney. It goes well with idli, dosa, Adai, Upma or panniyarams. Refer notes section for more variations.

½ cup fresh coconut, grated
¼ cup raw walnuts
3 green chilles
1 (½") piece ginger
1 (½") piece tamarind
1 stalk curry leaves
1 Tbsp. coriander leaves
water, as needed to grind

For Tempering (Optional):
1 tsp. oil
¼ tsp. mustard seeds
¼ tsp. split urad dal
a pinch asafetida (hing)
few curry leaves (optional)

Take fresh grated coconut, raw walnuts, green chilli, ginger, coriander leaves, curry leaves, tamarind and salt in a mixer jar, grind to fine paste using water.

Prepare the tempering by heating a little oil in a pan, add mustard seeds, split urad dal, hing and curry leaves, wait for urad dal to brown a bit and pour this tempering over the chutney and mix.

Serve with idli, Dosa, Adai, Upma or panniyarams.

Makes 3 servings.

Cook's Notes:

• You may use any nuts in the place of walnuts like soaked almonds, peanuts or cashews work too.
• I usually add curry leaves while grinding itself so that complete nutrition of curry leaves is intaken.
• You can skip ginger.
• You can try using red chillies instead of green chillies.
• Add more green chillies for spicy chutney.
• You may add few mint (pudina) leaves too.