22 February, 2019

WALNUT CHUTNEY also with the goodness of amla/Indian gooseberry/ಅಕ್ರೂಟ್/ಆಕ್ರೋಡು ಚಟ್ನಿ

Posted in : BEGINNERS/LEARNER'S/RECIPES, CHUTNEY/TOKKU, DIABETIC FRIENDLY RECIPES on February 22, 2019 by : Divya Suresh Tags: akroot, akroot chutney, BREAKFAST, diabetic friendly, healthy, medicinal, nutritious, walnuts, wlanut chutney

This is my 18th kind of chutney recipe. Made chutney using the Kashmir’s significant nut – walnut. More often I use more walnuts wherever and whenever I feel like it fits into that particular recipe, considering its innumerable health benefits.

This time I tried making chutney, which can be used as a dip or a side dish along with almost anything. Today I served this chutney along with banana coconut Idly

Made it in my own method, using the ingredients, whichever I felt, go well with each other and it tasted yum. No doubt it gives out that typical walnut smell, but still tastes superb. One more healthy addition to my chutney collection !!

Here you can have a look at other chutney recipes on my blog – guava/seebekayi/amrood chutney , amla/bettada nellikayi chutney , Coriander leaves-amla chutney , Pudina-amla chutney , fenugreek leaves/menthya soppu chutney , amla-curd chutney , raw mango chutney , Kayiganji-sweet chutney , authentic coconut/kayi chutney , Pineapple chutney , tomato chutney , Pineapple – split bengal gram chutney , cabbage/yelekosu/gobhi chutney , sesame seeds/yellina chutney , amla-tuvar dal/Pigeon pea chutney , chutney chitranna , rave Idly-chutney

Ingredients : measuring cup used – 200 ml

Grated fresh coconut – 1/2 cup
Split bengal gram/chana dal/kadalebele – 2&1/2 tbsp
Walnut – 1/2 cup
Whole red chilies – 6 (less hot), 4 (hot)
White sesame seeds/til/yellu – 1 tsp
Tomato – 1 small sized
Amla/Indian gooseberry/bettada nellikayi – 1 big
Salt – 1/2 tbsp (adjust)
Water – 1/2 cup (adjust)

For tempering :

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – few

PROCEDURE :

Rinse well and slice the tomato and amla and keep them ready

Heat a pan and dry roast both bengal gram and sesame seeds and remove to a plate

Now in the same pan dry roast walnuts and whole red chilies until it turns light brown and transfer them to the plate

Now in the same pan saute both tomato and amla till soft and allow them to cool completely

Now Put everything into the mixie jar, add in coconut and salt, grind into a coarse paste using water
OR
Grind into a fine paste to use it as a dip (you need to put little more water)

Prepare the tempering by using the ingredients listed below the heading ‘for tempering’ and pour it on the chutney

Today I served it with Banana coconut Idly

Made this walnut chutney by putting grated raw mango by replacing amla and it tasted equally good, rest followed the same method and served this chutney with sweet corn dosay