This Walnut Chutney is a quick and easy healthy chutney recipe and a great side for idli, dosa, upma, or pongal. Vegan, keto, gluten-free, low carb.
Walnuts are one of the world's 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 healthy 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
Walnut Chutney Ingredients
- Grated coconut: use fresh or frozen shredded coconut.
- Walnuts: I have used raw walnuts.
- Green chilies & Ginger: roughly chopped
- Tamarind: added for tartness. If you don't have substitute with lime juice.
- Curry leaves: added for the flavor, skip if you wish to.
- Coriander leaves: fresh coriander leaves.
- Tempering: oil, mustard seeds, split urad dal, asafetida (hing) and curry leaves.
How to make Walnut Chutney
Take freshly grated coconut, raw walnuts, green chili, ginger, coriander leaves, curry leaves, tamarind, and salt in a mixer jar. Grind to a fine paste using some water.
Prepare the tempering: Heat a little oil in a pan, add mustard seeds, split urad dal, hing, and curry leaves. Saute for a few seconds till the urad dal turns light brown. Lastly, pour this tempering over the chutney and mix well.
Serve with idly, dosa, adai, upma or panniyarams.
Variation
- You may use any nuts in the place of walnuts like soaked almonds, peanuts or cashews work too.
- I usually add curry leaves while grinding itself so that complete nutrition of curry leaves is intaken.
- You can skip ginger.
- You can try using red chilies instead of green chilies.
- Add more green chilies for spicy chutney.
- You may add a few mint (pudina) leaves too.
More Chutney Recipes
- 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
Ingredients
Measuring cup used 1 cup = 250ml
- ½ cup grated coconut (fresh or frozen)
- ¼ cup raw walnuts
- 3 green chilies
- 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 freshly grated coconut, raw walnuts, green chili, ginger, coriander leaves, curry leaves, tamarind, and salt in a mixer jar, grind to a 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
Variation :
- You may use any nuts in the place of walnuts like soaked almonds, peanuts or cashews work too.
- I usually add curry leaves while grinding itself so that complete nutrition of curry leaves is intaken.
- You can skip ginger.
- You can try using red chilies instead of green chilies.
- Add more green chilies for spicy chutney.
- You may add a few mint (pudina) leaves too.
Nutrition
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Anonymous says
Can we skip tamarind?
Bhavana Patil says
yes, you can replace it with lime juice for tartness.