Kashmiri Walnut and Coriander Chutney
A fresh, vibrant chutney combining toasted Kashmiri walnuts with bright coriander and spices, perfect as a dip or accompaniment. This Indian-inspired quick recipe, ready in about 15 minutes, pairs Kashmiri walnuts, toasted, fresh coriander leaves, chopped, green chili, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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.
Ingredients
- 3/4 cup Kashmiri walnuts, toasted
- 1 cup tightly packed fresh coriander leaves, chopped
- 1 small green chili, chopped
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 cup water
- 1/2 teaspoon cumin seeds
- 1 tablespoon vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a small pan over medium heat. Add 1/2 teaspoon cumin seeds and toast for 30 seconds until fragrant, then remove from heat.
- Step 2: In a food processor, combine 3/4 cup toasted Kashmiri walnuts, 1 cup chopped fresh coriander leaves, 1 small chopped green chili, 2 garlic cloves, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 cup water.
- Step 3: Add the cooled toasted cumin seeds and oil to the processor and blend until you achieve a coarse, spreadable chutney with some texture remaining.
- Step 4: Taste and adjust salt or lemon juice if needed. Transfer to a bowl and serve chilled or at room temperature with grilled meats, breads, or rice dishes.
Frequently asked questions
How long does Kashmiri Walnut and Coriander 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 Kashmiri Walnut and Coriander 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 kashmiri walnuts, toasted from drying out.
Can I substitute ingredients in Kashmiri Walnut and Coriander 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 Kashmiri Walnut and Coriander Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Kashmiri Walnut and Coriander Chutney?
Indian quick meals 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.
