Kashmiri Food- Coriander Mint walnut chutney/pudin chetin/doon chetin/pudina akhrot chutney

Hey …Hope you all are doing great……

So today i am sharing a quick chutney recipe. This one is my favorite and can be used with multiple preparations. This recipe contains walnut which is typically used in Kashmiri Households for various preparations.


Lets Start…..


  1. 100 gm of  Coriander Leaves.
  2. 8-10 leaves of  mint
  3. 4 medium  cloves of garlic.
  4. Half medium sized onion sliced
  5. 15 kernels of walnut
  6. Curd 5-6 tbsp.
  7. Salt 1/4 tsp



  1. Quantity of the curd can be decreased or increased depending upon the required consistency.
  2. Quantity of salt can be altered depending on the individual taste.
  3. Green chilies can be added it make it hot, for me its a No-No



  1. Wash coriander and mint leaves thoroughly.
  2. Take a grinder jar add walnut kernels, coriander leaves, mint leaves, garlic,onion, salt and curd to it
  3.  Grind  it at the maximum speed for about 6-7 rounds
  4. Open the jar and check the consistency.
  5. If the required consistency is obtained then transfer it to a bowl.


Pictorial steps:

Add all the ingredients to the grinder jar



Grind to the required consistency and transfer to a bowl




Garnish the chutney with mint leaves and the chutney is ready to be served or preserved in the refrigerator

As I had mentioned earlier it can be used for various preparations, one of them is the sandwich recipe made with leftover potatoes to see the details click!click!click!





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