Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, nutty chutney featuring ground walnuts and yogurt, enriched with Kashmiri red chili and aromatic spices — perfect as a cooling side or dip. This Indian-inspired vegetarian recipe, ready in about 15 minutes, pairs walnuts, shelled, plain yogurt, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a dry skillet over medium heat, toast 1 cup shelled walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly browned; remove and let cool.
  2. Step 2: Using a food processor or mortar and pestle, grind the toasted walnuts with 1 tsp roasted cumin seeds and 1/8 tsp asafoetida until a coarse paste forms.
  3. Step 3: Transfer the walnut paste to a bowl, add 3/4 cup plain yogurt, 1 tsp salt, 1 tsp Kashmiri red chili powder, and 2 tbsp finely chopped fresh coriander leaves.
  4. Step 4: Stir in 2 to 3 tbsp water gradually to reach a smooth, creamy consistency; adjust seasoning if needed.
  5. Step 5: Chill the chutney for at least 30 minutes before serving as a refreshing accompaniment to rice or breads.

Frequently asked questions

How long does Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney) take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep walnuts, shelled from drying out.

Can I substitute ingredients in Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fragrant Kashmiri Walnut and Yogurt Chutney (Thool Chutney)?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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