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Vegan Masala Recipe
Walnut Chutney
Roasted walnuts give this chilli-spiked chutney an earthy richness and creamy body. It is an unusual but compelling partner for idli, dosa, fritters or a generously filled wrap.
Recipe by Craig LogueHow our recipes are created
10 minPrep: 5 minCook: 5 minServes 6IndianVegan
Easy dosa chutneyNo peanut dosa chutneynuts chutneySpicy walnut chutneyWalnut chutney
From the kitchen
What to expect
Roasting the walnuts and lentils first gives this chutney a deeper, steadier flavour. The tempering keeps the finish sharp and lively.
Serving idea
Best served simply
Serve with dosa, idli, uttapam, or use it as a spread in a wrap with sliced vegetables.
Useful equipment
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Cook the recipe
Method
- 1
Heat 1/2 tbsp cooking oil in a cast-iron skillet or pan over medium heat. Add 1 cup raw walnuts and roast until they smell nutty and take on a light colour.
- 2
Add 1/3 cup black gram lentils and 1 tsp cumin seeds. Keep stirring until the lentils are lightly browned and the cumin is fragrant, then turn off the heat and let the mixture cool slightly.
- 3
Transfer the cooled walnut-lentil mixture to a blender. Add 7-8 green chilies or 2-3 Serrano peppers, 1/2 inch ginger, 3/4 cup vegan yogurt, salt to taste, and 1 tbsp frozen shredded coconut if using.
- 4
Blend to a smooth chutney, adding a little more water only if needed for the blade to move. Taste and adjust salt or green chilies if you want more heat.
- 5
Pour the chutney into a serving bowl.
- 6
In the same pan, heat the remaining 1/2 tbsp oil; add 1 tsp black mustard seeds. When they splutter, add 2-4 dried red chilies and few curry leaves, if using.
- 7
Once the red chilies darken, stir in 1/4 tsp cayenne pepper powder and turn off the heat.
- 8
Spoon the tempering over the chutney and mix lightly before serving.
Gather everything first
Ingredients
- •1 tbsp cooking oil, divided
- •1 cup raw walnuts
- •1/3 cup black gram lentils (split and skinned)
- •1 tsp cumin seeds
- •7-8 green chilies or 2-3 Serrano peppers
- •1/2 inch ginger, peeled and cut
- •3/4 cup plain unsweetened vegan yogurt
- •Salt to taste
- •1 tbsp frozen shredded coconut (optional)
- •1 tsp black mustard seeds
- •2-4 dried red chilies
- •Few curry leaves (optional)
- •1/4 tsp cayenne pepper powder
A few useful notes
Notes
- •The chutney thickens as it rests. Stir in a splash of water before serving if you want a looser texture.
- •Keep it in a covered container in the fridge for up to 5 days. The flavour settles after a few hours, so it is often better the next day.
- •Use fewer green chilies for a milder chutney, or keep the seed membranes in for more heat.
- •The optional coconut softens the edge of the walnuts and gives the chutney a rounder finish, but it is not needed for a good result.
Learn the technique
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