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Walnut chutney is a combination of walnuts, urad dal, and other ingredients. My recipe will teach you the simple steps to make walnut chutney or akhrot chutney at home.

Table of Contents

KEY TAKEAWAYS

Walnut chutney is versatile.

For optimal taste and extended shelf life, the chutney must be stored in a cool dark place in an airtight container. It is even better to refrigerate.
Serve the chutney with Indian bread, rice and South Indian dishes apart from grilled vegetables, salads, sandwiches, and more.
Walnut chutney offers a sweet, savory, tangy, and earthy taste.

For a similar nutty taste as walnut chutney, you can try almond chutney, peanut chutney, cashew chutney, pistachio chutney, or sunflower seeds chutney.

The Ingredient:

Walnut – ½ cup

White oil – 2 tsp
Split black lentils (urad dal) – 1 tbsp
Garlic – 3 to 4 cloves (deskinned)

Dry red chilies – 5 pieces
Tamarind – 1 piece (chickpea size)
Coconut – ¼ cup (freshly shredded)

Table salt – ¼ tsp
Jaggery – ½ tsp or a small piece
Water – ¼ cup

One evening, as I was scrolling through my Instagram pages, I came across a video in which an aged girl uploaded her photo along with some videos of a few recipes, including this one. Her style, the sparkle in her eyes, made me experience as if she was serving not simply meals, but reminiscences.

I stored the video and decided to make it myself the very next day. I followed the instructions and measurements carefully, and using my culinary experience, the result was awesome. It looked wonderful and when I tasted it, I felt as though a tale had come true. Now that dish has become a part of my personal tale.

How to Make Walnut Chutney? (Step by Step Guide with Images)

Step 1: First, take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, put 2 tsp of white oil in it. Follow it with 1 tbsp of split black lentils (urad dal). Stir and fry them for about a couple of minutes.

(Pro tip: You can any type of white oil you use at home).

Step 2: Now put 3 to 4 deskinned garlic cloves in the pan. Also, add 5 dry red chilies to it and fry them nicely for another couple of minutes or so on a low flame.

(Pro tip: You can increase or decrease the number of red chilies according to your preference).

Step 3: Now, add ½ cup of walnut to the pan along with a piece of tamarind of the size of a chickpea. Stir and fry them nicely until the tamarind mixes nicely with the ingredients.

Step 4: Now add ¼ cup of freshly shredded coconut to the ingredients in the pan. Mix it nicely with everything and fry for another minute or so.

Step 5: When it is done, turn the flame of your gas stove off and let the ingredients cool down. Now, transfer them into a grinder and add ¼ tsp of regular table salt and ½ tsp or a small piece of jaggery in it.

(Pro tip: Transfer the ingredients to the grinder only when they have cooled down completely at room temperature. Grinding them when they are hot along with the heat generated by the rotating motor of the grinder might eventually change the color of the walnut chutney).

Step 6: Finally, add ¼ cup of water to it and grind the ingredients to a fine paste.

(Pro tip: Do not add too much water initially. For better results and the desired consistency and texture, add it gradually, every time blending the content after the addition of water. Remember, once you add water, you cannot take it back).

Step 7: Now, when you are happy with the consistency, transfer the paste to a bowl.

Step 8: Finally, garnish it with a piece of walnut, and your tasty, homemade walnut chutney is ready to be served alongside a variety of dishes and snack items.