Vegan Masala Recipe
Walnut Chutney
This walnut chutney marries the rich, earthy notes of roasted walnuts with the heat of green chilies, creating a vibrant accompaniment for dosas, idlis, or as a spread for wraps. Its creamy texture, thanks to the yogurt, brings a delightful balance that enhances any meal on the table.
From the kitchen
What to expect
This walnut chutney brings together traditional flavors with a nutty twist, perfect for brightening up your meals.
Serving idea
Best served simply
Pair it with warm dosas or idlis, or use it as a zesty spread for sandwiches.
Cook the recipe
Method
- 1
In a cast-iron skillet or pan, heat 1 tbsp of cooking oil over medium heat. Add the walnuts (1 cup) and lightly roast them until fragrant.
- 2
Next, incorporate the black gram lentils (1/3 cup) and then add the cumin seeds (1 tsp). Continue roasting until everything is lightly browned; then turn off the heat and let the mixture cool slightly before transferring to a blender jar.
- 3
Once cooled, add the yogurt (3/4 cup), green chilies, ginger, salt to taste, and 1/2 cup water to the blender. If you prefer a thicker chutney, reduce the water quantity.
- 4
Blend until smooth and transfer to a serving bowl.
- 5
In the same pan, heat the remaining oil and add black mustard seeds (1 tsp). Once they begin to splutter, add the dried red chilies and curry leaves (if using) until the chilies darken. Stir in the cayenne pepper powder (1/4 tsp) and turn off the heat.
- 6
Pour this tempering over the blended chutney and gently mix.
- 7
Serve the chutney alongside idlis, dosas, or fritters for a delightful experience.
Gather everything first
Ingredients
- •1 cup raw walnuts
- •1/3 cup black gram lentils (split and skinned)
- •1 tsp cumin seeds
- •1 tbsp cooking oil
- •1 tsp black mustard seeds
- •2-4 dried red chilies
- •Few curry leaves (optional)
- •3/4 cup yogurt
- •7-8 green chilies or 2-3 Serrano peppers
- •1/2 inch ginger (peeled and cut)
- •Salt to taste
- •1/4 tsp cayenne pepper powder
- •1 tbsp frozen shredded coconut (optional)
A few useful notes
Notes
- •Store leftover chutney in a sealed container in the refrigerator for up to a week. The texture may thicken over time; add a splash of water while reheating to restore creaminess.
- •Adjust the number of green chilies based on your preferred spice level. The optional frozen coconut adds a subtle sweetness but can be omitted if desired.
Learn the technique
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.