Vegan Masala Recipe

Walnut Chutney

Name: Walnut Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp cooking oil, divided; 1 cup raw walnuts; 1/3 cup black gram lentils (split and skinned); 1 tsp cumin seeds; 7-8 green chilies or 2-3 Serrano peppers; 1/2 inch ginger, peeled and cut; 3/4 cup plain unsweetened vegan yogurt; 1 tsp salt; 1 tbsp frozen shredded coconut (optional); 1 tsp black mustard seeds; 2-4 dried red chilies; Few curry leaves (optional); 1/4 tsp cayenne pepper powder

Roasted walnuts give this chilli-spiked chutney an earthy richness and creamy body. It is an unusual but compelling partner for idli, dosa, fritters or a generously filled wrap.

Recipe by Craig Logue How our recipes are created

10 minPrep: 5 minCook: 5 minServes 6IndianVegan

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From the kitchen

What to expect

Roasting the walnuts and lentils first gives this chutney a deeper, steadier flavour. The tempering keeps the finish sharp and lively.

Serving idea

Best served simply

Serve with dosa, idli, uttapam, or use it as a spread in a wrap with sliced vegetables.

Cook the recipe

Method

1
Heat 1/2 tbsp cooking oil in a cast-iron skillet or pan over medium heat. Add 1 cup raw walnuts and roast until they smell nutty and take on a light colour.
2
Add 1/3 cup black gram lentils and 1 tsp cumin seeds. Keep stirring until the lentils are lightly browned and the cumin is fragrant, then turn off the heat and let the mixture cool slightly.
3
Transfer the cooled walnut-lentil mixture to a blender. Add 7-8 green chilies or 2-3 Serrano peppers, 1/2 inch ginger, 3/4 cup vegan yogurt, salt to taste, and 1 tbsp frozen shredded coconut if using.
4
Blend to a smooth chutney, adding a little more water only if needed for the blade to move. Taste and adjust salt or green chilies if you want more heat.
5
Pour the chutney into a serving bowl.
6
In the same pan, heat the remaining 1/2 tbsp oil; add 1 tsp black mustard seeds. When they splutter, add 2-4 dried red chilies and few curry leaves, if using.
7
Once the red chilies darken, stir in 1/4 tsp cayenne pepper powder and turn off the heat.
8
Spoon the tempering over the chutney and mix lightly before serving.

A few useful notes

Notes

The chutney thickens as it rests. Stir in a splash of water before serving if you want a looser texture.
Keep it in a covered container in the fridge for up to 5 days. The flavour settles after a few hours, so it is often better the next day.
Use fewer green chilies for a milder chutney, or keep the seed membranes in for more heat.
The optional coconut softens the edge of the walnuts and gives the chutney a rounder finish, but it is not needed for a good result.

Gather everything first

Ingredients

1 tbsp cooking oil, divided
1 cup raw walnuts
1/3 cup black gram lentils (split and skinned)
1 tsp cumin seeds
7-8 green chilies or 2-3 Serrano peppers
1/2 inch ginger, peeled and cut
3/4 cup plain unsweetened vegan yogurt
1 tsp salt
1 tbsp frozen shredded coconut (optional)
1 tsp black mustard seeds
2-4 dried red chilies
Few curry leaves (optional)
1/4 tsp cayenne pepper powder

Learn the technique

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