Walnut Chutney|Side dish For Idli,Dosa is a quick and easy healthy chutney and great side for idli, dosa, upma or pongal .This chutney is vegan, keto, gluten free, low carb.
Walnut are one of the worlds healthiest food packaged with protein, healthy fats, fiber, antioxidants, omega -3s and many vitamins and minerals.
I try to include walnuts in our diet since my little one and husband refuse to eat whole walnuts.Walnut Chutney is a great way to eat some healhty nuts and tastes somewhat similar to peanut chutney . It goes well with idli, dosa ,Adai, Upma or panniyarams. Refer notes section for more variations.
Skip urad dal in tempering to make this Walnut Chutney as a Low carb ,Keto Chutney .
HEALTH BENEFITS OF WALNUTS
- Rich in Antioxidants
- Super Plant Source of Omega-3s
- Improves Heart Health and Metabolism
How to Make Walnut Chutney
1.Take fresh grated coconut, raw walnuts, green chilli , ginger, coriander leaves, curry leaves ,tamarind and salt in a mixer jar, grind to fine paste using water.
2.Prepare the tempering by heating a little oil in a pan , add mustard seeds , split urad dal , hing and curry leaves, wait for urad dal to brown a bit and pour this tempering over the chutney and mix.
3.Serve with idly , dosa , adai, upma or panniyarams..
You can also try my other Chutney recipes like
- Mint-Peanut Chutney
- Methi seeds chutney
- Red Bell Pepper Chutney
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
Walnut Chutney|Side dish For Idli,Dosa Recipe Video
Walnut Chutney Recipe Card
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Walnut Chutney|Side dish For Idli,Dosa
Ingredients
Measuring cup used 1 cup = 250ml
- ½ cup grated Coconut (fresh or frozen)
- ¼ cup raw walnuts
- 3 green chilles
- ½ inch ginger
- ½ inch tamarind
- 1 stalk curry leaves
- 1 tablespoon coriander leaves
- water as needed to grind
For Tempering (Optional)
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon split urad dal
- a pinch asafetida (hing)
- few curry leaves ,optional
Instructions
- Take fresh grated coconut, raw walnuts, green chilli , ginger, coriander leaves, curry leaves ,tamarind and salt in a mixer jar, grind to fine paste using water.
- Prepare the tempering by heating a little oil in a pan , add mustard seeds , split urad dal , hing and curry leaves, wait for urad dal to brown a bit and pour this tempering over the chutney and mix.
- Serve with idli, Dosa, Adai, Upma or panniyarams.
Notes
Nutrition
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