Walnut and Yogurt Chutney

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Walnut and Yogurt Chutney

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.


  • 2 garlic cloves halved
  • 3 green serrano chiles ends trimmed
  • 2 cups walnut halves or pieces 1/2 pound
  • 1/2 teaspoon salt
  • 1 cup plain yogurt


  • 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.

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

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