Fresh Kashmiri walnuts pounded with roasted dried chilli and garlic into a nutty pungent chutney — using the celebrated walnuts that Kashmir produces in abundance.
Ingredients
1 cup fresh Kashmiri walnuts — shelled (freshest possible for best flavour)
3 to 4 dried red chillies — dry-roasted 2 minutes in a pan
2 garlic cloves
1/4 tsp dry ginger powder
1 tsp lemon juice
1/4 tsp salt
2 tbsp fresh coriander
2 to 3 tbsp water — to assist blending only if needed
Method
Dry-roast dried red chillies in a pan for 2 minutes until fragrant.
Place walnut kernels, roasted red chillies and garlic in a blender.
Add dry ginger powder, lemon juice and salt.
Blend to a coarse paste — add water 1 tbsp at a time only if needed to assist blending.
The chutney should be thick and textured not smooth.
The natural walnut oil will release making it creamy.
Taste — nutty, slightly bitter from walnut skin, spicy from chilli, pungent from garlic and bright from lemon.
Add fresh coriander. Pulse once. Serve as a condiment with any Kashmiri preparation or with rice.