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    Home » Recipes » Sauces, Chutneys & Dips

    Walnut Chutney

    Aug 28, 2022. by Bhavana Patil. 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    Walnut Chutney served in a bowl with raw walnuts on the side
    Walnut Chutney

    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 it 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.

    step to add all ingredients to grind in a blender and blend till smooth paste collage

    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.

    step to prepare tempering and add collage

    Serve with idly, dosa, adai, upma, or panniyarams.

    walnut chutney in a bowl

    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

    • Onion Tomato Chutney
    • Coconut Chutney
    • Peanut Chutney
    • Mint Peanut Chutney
    • Red Bell Pepper Chutney
    • Ridge Gourd Chutney
    • Raw Mango Chutney
    • Green Tomato Chutney
    Tried this recipe?Don’t forget to give a ★ rating below
    Walnut Chutney|Side dish For Idli,Dosa

    Walnut Chutney|Side dish For Idli,Dosa

    Bhavana Patil
    Walnut Chutney|Side dish For Idli,Dosa is a quick and easy healthy chutney and great side for idli, dosa, upma or pongal 
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Servings: 3
    Calories : 186
    Course: Side Dish
    Cuisine: South Indian
    Diet: Keto, Low Carb, Vegan, Vegetarian
    Method: Stovetop
    Prep Time : 5 minutes minutes
    Cook Time : 2 minutes minutes
    Total Time : 7 minutes minutes

    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.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Serving: 1tablespoonCalories: 186kcalCarbohydrates: 9gProtein: 3gFat: 17gSaturated Fat: 9gTrans Fat: 1gSodium: 156mgPotassium: 130mgFiber: 5gSugar: 3gVitamin A: 36IUVitamin C: 19mgCalcium: 18mgIron: 1mg
    Keyword walnut chutney, walnut coconut chutney
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      Recipe Rating




    1. Anonymous says

      February 18, 2022 at 12:01 pm

      Can we skip tamarind?

      Reply
      • Bhavana Patil says

        February 18, 2022 at 12:03 pm

        yes, you can replace it with lime juice for tartness.

        Reply

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