Walnut Chutney

Spicy walnut chutney that goes really well with Indian rice crepes or dosas, fritters, and even idlis. And this versatile chutney can be used as a spread on pitas, sandwiches and wraps. Want to learn more? Presenting my spicy walnut chutney recipe featuring California Walnuts. 

By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

When I received the email of this contest, the first recipe that came to my mind was this “walnut chutney.” Unlike other Indian chutneys, this one frequents in my menu. Reason: my husband has a minor peanut allergy. If you have ever tasted the south Indian tangy and spicy peanut chutney, then you know how addictive they are. But since my dear husband cannot eat that, I always make this walnut chutney. And, this tastes even better than the original peanut version. Plus, each serving gives you some good amount of Omega-3s. 

A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). 

Click here to learn more!

I love to use walnut to make some plant-based milk at home. The richness in these nuts always give a nice texture and an enjoyable flavor to the homemade plant-based milk. In addition, I love to snack on walnuts - roasted and salted. I am not a big fan of the sweet varieties. However, my family love honey glazed air fried walnuts more than anything. But we are not discussing that recipe here. For now, I have this authentic Indian chutney made with California walnuts.

California walnuts contain protein (4g/oz) and fiber (2g/oz) and are the only nut to contain an excellent source of plant-based omega-3 ALA (2.5g/oz). More nutrient information can be found at: walnuts.org

How to Make Walnut Chutney?

Ingredients Of Walnut Chutney:

To make walnut chutney, you will need following ingredients.

To Roast:

1 cup raw walnuts, ⅓ cup black gram lentil - split and skinned, 1 teaspoon cumin seeds

To Blend:

¾ cup yogurt, 1 tablespoon frozen shredded coconut (optional), 7-8 green chilies or 2-3 Serrano peppers, ½ inch ginger(peeled and cut), Salt to taste 

To temper:

1 tablespoon cooking oil, 1 teaspoon black mustard seeds, Few curry leaves (optional), 2-4 dried red chilies, ¼ teaspoon cayenne pepper powder

Method Of Making Walnut Chutney:

• Heat a cast iron or any pan and add all ingredients listed under the “to roast” category one after another.
• Add ½ of the oil and lightly roast the walnuts first, and then add lentils and lastly, the cumin seeds.

• Once the nuts, lentils and seeds are lightly brown, just switch off the heat and transfer the ingredients to a blender jar. Allow them to cool.

• To the blender jar, add yogurt, chilies, salt, ginger and ½ cup water. I like a runny chutney, so ½ cup water works for me. You can reduce the water quantity or skip it if you don’t want a runny chutney. 
• Blend the ingredients really well and transfer to a large bowl.

• Heat the remaining oil in a pan, and add mustard seeds, followed by dried red chilies and curry leaves. Allow the seeds to splutter and chilies to darken. Add the cayenne pepper powder and switch off the heat.

• Now, pour the mixture over your chutney. 
• Serve the chutney with idli, Dosa, fritters or any dish of your choice. 

NOTES:

If using the chutney for wraps and pitas, don’t add the tempered ingredients to the blended mixture. Also, avoid the water to blend the chutney ingredients. To use it as a spread, we need a thicker chutney.

📖 Recipe

Walnut Chutney

Spicy walnut chutney that goes really well with Indian rice crepes or dosas, fritters, and even idlis. And this versatile chutney can be used as a spread on pitas, sandwiches and wraps. Want to learn more? Presenting my spicy walnut chutney recipe featuring California Walnuts. 

5 from 14 votes

Print Pin Rate

Course: sides

Cuisine: Indian

Keyword: Easy dosa chutney, No peanut dosa chutney, nuts chutney, Spicy walnut chutney, Walnut chutney

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 6

Calories: 100.8kcal

Author: Sophie

Cost: $6

Equipment

• Blender

Ingredients

To Roast

• 1 cup Raw walnuts
• ⅓ cup black gram lentil - split and skinned
• 1 teaspoon cumin seeds

To Blend

• ¾ cup yogurt
• 1 tablespoon frozen shredded coconut, optional
• 7-8 green chilies or 2-3 Serrano peppers
• ½ inch ginger, peeled and cut
• Salt to taste

To Temper

• 1 tablespoon cooking oil
• 1 teaspoon black mustard seeds
• Few curry leaves, optional
• 2-4 dried red chilies
• ¼ teaspoon cayenne pepper powder

Instructions

• Heat a cast-iron or any pan and add all ingredients listed under the “to roast” category one after another as listed.
• Add ½ of the oil and lightly roast the walnuts first, and then add lentils and lastly, the cumin seeds.
• Once the nuts, lentils, and seeds are lightly brown, just switch off the heat and transfer the ingredients to a blender jar. Allow them to cool.
• To the blender jar, add yogurt, chilies, salt, ginger and ½ cup water. I like a runny chutney, so ½ cup water in this chutney works for me. You can reduce the water quantity or skip it if you don’t want a runny chutney.
• Blend the ingredients really well and transfer to a large bowl.
• Heat the remaining oil in a pan, and add mustard seeds, followed by dried red chilies and curry leaves. Allow the seeds to splutter and chilies to darken. Add the cayenne pepper powder and switch off the heat.
• Now, pour the mixture over your chutney.
• Serve the chutney with idli, Dosa, fritters or any dish of your choice.

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Notes

• If using the chutney for wraps and pitas, don’t add the tempered ingredients to the blended mixture. Also, avoid the water to blend the chutney ingredients. To use it as a spread, we need a thicker chutney.
• Adjust the water consistency as per your preference. I like a runny consistency.
• If you don't want to use yogurt, then use tamarind paste.

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Nutrition

Serving: 125g | Calories: 100.8kcal | Carbohydrates: 14.95g | Protein: 8.42g | Fat: 9.1g

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Want to know what goes well this chutney? Try this recipe!

Quinoa Dosa