By Vidushi Singh
Indian rice crepes or dosas, fritters, and even idlis pair excellently with spicy walnut chutney. Furthermore, you can spread this adaptable chutney on pitas, sandwiches, and wraps.
To Roast 1 cup Raw walnuts ⅓ cup black gram lentil 1 teaspoon cumin seeds To Blend ¾ cup yogurt 1 tablespoon frozen shredded coconut, optional 7-8 green chilies or 2-3 Serrano peppers ½ inch ginger, peeled and cut Salt to taste To Temper 1 tablespoon cooking oil 1 teaspoon black mustard seeds Few curry leaves, optional 2-4 dried red chilies ¼ teaspoon pepper powder
Start by Heating a pan and roast Raw walnuts, black gram lentil and 1 teaspoon cumin seeds in ½ of oil.
Once the ingredients are roasted Cool them down and using a blender, blend all the ingredients.
Now add yogurt, chilies, salt, ginger and ½ cup water. Keep the consistency as desired.
Now Blend the ingredients and transfer to bowl. Heat oil in a pan, and add mustard seeds, dried red chilies and curry leaves.
As the seeds splutter and chilies darken. Now Add the cayenne pepper powder and switch off the heat.
Now, add the mixture over your chutney. Serve it with idli, Dosa, fritters or any dish of your choice.