Walnut cilantro chutney is one of the easiest, minimalistic chutney that you can whip instantly. I love to, pair it with dosa and idli and even use it as a dip with crackers. All it needs is 3 key ingredients and the tadka (hot oil tempering) on top is optional.
When it comes to chutneys, we often think of vibrant, tangy, and herbaceous blends that can elevate any meal. This versatile and nutritious dip is not only easy to make but also a delightful accompaniment to a variety of dishes.
Why use walnut?
While peanut is the most common choice to use in South Indian chutney, I used walnut here for the earthy flavor and a creamy texture.
They’re also packed with omega-3 fatty acids, antioxidants, and essential nutrients that make this chutney as healthy as it is delicious. By incorporating walnuts, you add a layer of complexity to the chutney that pairs beautifully with the fresh, bright notes of cilantro.
Ingredients you need for Walnut Cilantro Chutney
Walnut - You just need a handful of walnut in this chutney. If you don't have, you can substitute with almond.
Cilantro - Fresh cilantro leaves, use the leaves and stems too.
Garlic - Just one garlic clove is enough. You can skip if you don't like the taste of raw garlic.
Salt for seasoning
TADKA (Hot Oil Tempering) - Adding hot oil tempering is the best way to enhance the flavor of chutney. It's a very common cooking technique used in Indian cooking. For Tadka, you need oil, black mustard seeds, dry red chili and asafoetida.
Steps to prepare
The steps are just too easy!
1- In a blender, add the walnuts.
2- Add roughly chopped cilantro leaves and stems, salt and yogurt. Blend, taste for salt and add more if needed. Place it in a serving bowl.
3-Prepare the tadka by heating a little oil in a pan and add mustard seeds, dry red chili and fresh curry leaves. It will splatter, so be careful. Here is a good article explaining tadka
4-Pour the hot tadka on the chutney and enjoy!
Storing the Walnut Cilantro chutney
Store any leftover chutney in an airtight container in the refrigerator. It will stay fresh for up to 5 days. The flavors might even develop further after a day or two, making it even tastier!
Serving options
Serve with dosa or Idli.
As a dip for snacks like crackers, vegetable sticks, or pita chips.
Serve as a spread on sandwiches and wraps.
As a condiment with grilled meats, kebabs, or roasted vegetables.
Drizzled over salads or grain bowls.
FAQs
Yes, you can prepare the chutney ahead of time. It keeps well in the refrigerator for up to 5 days when stored in an airtight container. The flavors may even intensify after a day or two.
While fresh chutney is best, you can freeze Walnut Cilantro Chutney in small portions using an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container. Thaw the chutney in the refrigerator before using.
Yes, you can omit the garlic if you prefer or if you have dietary restrictions. The chutney will still be flavorful, though the garlic does add a nice pungent kick.
To thicken, add more walnut and cilantro. To thin out the consistency, add a little water or yogurt.
Walnut Cilantro Chutney
Ingredients
For the Chutney
- 10 Walnuts
- 1 Cup Roughly chopped cilantro leaves, including stems
- 2 tablespoon Yogurt
- 1 Garlic clove
- ½ teaspoon salt
For Tadka
- 1 tablespoon Oil
- ¼ teaspoon Mustard seed
- 1 Dry Red chili
- ½ teaspoon Asafoetida
Instructions
- In a blender, add all the ingredients for the chutney and blend it to a smooth purée. Don't add water until needed. Taste for salt and add more if needed. Pour the chutney in a serving bowl
- For the tadka, place the tadka pan at medium heat. Pour the oil and once the oil heats up, add mustard seeds, dry red chili, asafoetida and let it sizzle for a while.
- Pour the hot tadka on the chutney and enjoy!
