Akhrot chutney

Walnut chutney


Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

The walnut tree is revered by the Kalash people in Pakistan, who traditionally believe it protects them from harm and evil. In their spring festival they offer fennel and ground walnuts to the earth spirits to appease them.

Cool and refreshing, nutritious and yummy, this absolutely awesome chutney is unlike any you have tried before. This versatile side dish can be enjoyed as an accompaniment with almost anything. For me it also brings back great memories of life on the houseboats in Kashmir, where this chutney is also served.

Preparation 20 minutes + 1–2 hours chilling


  • 4–5 dried red Kashmiri chillies
  • 115 g (4 oz/1 cup) walnut halves
  • 130 g (4½ oz/½ cup) fresh buffalo curd or thick Greek-style yoghurt
  • a pinch of salt, to taste
  • ½ teaspoon sugar
  • 1 teaspoon lime juice
  • 1 tablespoon olive oil
  • flat-leaf (Italian) parsley, to garnish


Soak the dried chillies in a bowl of warm water for 10 minutes.

Drain the chillies and pound together with the walnuts using a mortar and pestle, or blitz together in a blender. I like it smooth, but you can also leave it a bit chunky if you prefer.

In a small bowl, thoroughly mix together the curd or yoghurt, salt and sugar.

Add the pounded walnut mixture to the curd mixture, mixing well. Stir the lime juice through.

Cover and chill for an hour or two before serving. This chutney will keep for a day or two in the fridge, but is best enjoyed freshly made.

Just before serving, drizzle with the olive oil and garnish with parsley.