Smoked Walnut chutney- a treat from Kashmir

Standard

Indian food for non-Indians is naan, butter chicken, chole, saag, as that is the only food they have been exposed to in the restaurants. You would think Indians would know everything about different types of indian foods but Indian food is so diverse and regional that many a times you only know about the food from yours and may be neighbouring region. So even thoughย I grew up in India, there are many indian delicacies that I had not even tasted. For example, Assamese food, Bengali Food or Kashmiri Food.

So when I came to think country, I not only learnt about different cuisines of the world but also different regional cuisines of India as well. The Indian grocery stores here carry things that are used in Kerala, Maharashtra, Punjab and many other Indian cuisines. One such item was ‘Lotus Stems’, growing up I had never eaten a lotus stem. It is very commonly used in Punjabi & Kashmiri cuisine. In Kashmir they call it ‘Nadru’. So when I started reading about how to cook Nadru, I came across many Kashmiri delicacies. I make many kashmiri dishes now, and I will be sharing a few here.

Today’s recipe however is from a facebook food group. When I saw this post, I knew I had to make it.

I love anything smoked, I love onion, green chili and I love walnuts…so this recipe was just too good to ignore.

Smoked Walnut Chutney

IMG_1659

It is so simple to make yet fantastic flavors

Ingredients

IMG_1653

1/2 cup walnuts

1/3 cup onion chopped

2 green chilies

1/2 tsp crushed red chilies

1 tsp jeera

1/2 cup or more chopped cilantro

salt to taste

For smoking:

1 piece of coal

Few drops of mustard oil

 

Method:

Dry roast the walnut and jeera slightly.

Add all the ingredients to a mortar and pestle. On a related note, I am obsessed with the mortar & pestles, I have many in my collection ๐Ÿ™‚

IMG_1655

Pound all the ingredients till you get a coarse paste. I feel that the coarse texture add to the taste of this dish.

IMG_1656

Now take out the chutney in a bowl.

IMG_1657

Cover the bowl with a leaf. If you don’t have a leaf, you can use a aluminium foil and poke a few holes in it.

IMG_1661

Now take a piece of coal and burn it on the gas flame till it is bright red.

IMG_1662

Now place the coal on top of the leaf.

IMG_1663

Pour a couple of drops of mustard oil and cover immediately with a bigger bowl.

IMG_1664

You will see that it smokes up quickly.

 

IMG_1665

After a few minutes when the smoke has died down, open carefully and enjoy. The recipe looks very easy, but I was amazed how delicious it tastes. Give it a try.

You can even serve it with pita chips as a dip.

 

 

 

Advertisements

One response »

  1. Pingback: Mexican risotto…wholy Smokes ! | The Saffron Touch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s