Walnut and Yogurt Chutney

Submitted by admin on Mon, 08/17/2009 - 22:26
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Description

In Kashmir, India, this garlicky, nutty, chile-spiked chutney is often served alongside highly spiced meat dishes, but also makes a tasty dip for fresh vegetables.

Ingredients

  • 2 cups walnut halves or pieces ( 1/2 pound)

  • 3 green serrano chiles, ends trimmed

  • 2 garlic cloves, halved

  • 1 cup plain yogurt

  • 1/2 teaspoon salt

Instructions

In a food processor, combine the walnuts, chiles and garlic and process until the mixture has the consistency of chunky peanut butter. Blend in half of the yogurt and the salt. Add the remaining yogurt for a thinner consistency.

MAKE AHEAD:
The prepared chutney can be refrigerated, covered, for 2 days.