Walnut and Yogurt Chutney
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.
Ingredients
- 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
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.
