Idli and dosa are staple food in any south Indian house. Also, it would be amazing if we can make different side dish each time. I learned about this Walnut Chutney from Malathy's Instagram feed about two years back. From then this is one of the common chutney I make at home. To be honest, walnut is one my least favorite nuts for eating it as raw. So, I always try to include it in my baking or cooking as this is the easiest way to consume this nutritious nut. I have already compiled 15+ different chutney recipes for easy reference and if you make any of this chutney, please send a message in my Instagram page.
Ingredients:Grated Coconut - 1/2 Cup
Walnuts - 1/4 cup
Roasted Gram dal(pottu Kadalai) - 2 tblsp
Green Chilli - 3(adjust as needed)
Ginger - 1 inch piece
Salt - as required
To Temper:
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - few
Asafoetida - a generous pinch
Method:
1. Measure the ingredients and transfer it to the mixer jar. (Coconut, walnuts and roasted gram)
2. Add the green chilli, ginger and required salt.
3. Grind it all together by adding 1/4 cup of water. You can add more water as per your preferred consistency. Temper the items under "To temper" in a small tadka pan and pour it over the chutney.
Serve the nutritious chutney with Idli or Dosa. I served it with Adai.
Points to remember:
- Instead of green chilli, you can use dry red chilli as well for the spiciness.
- The proportion of coconut and walnut can be adjusted as per your preference. Sometimes, I go up to 1/2 cup of walnut for 1/2 cup of coconut.
Happy's Cook - Divya
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