Kashmiri Walnut Chutney (Doon Chetin)

Ingredients

• 50 g walnuts, washed and coarsely ground
• 1 tablespoon onion
• 1/4 cup green chilies, deseeded
• 1/4 teaspoon black cumin seeds (shahi zeera)
• 1/4 teaspoon dried mint
• salt
• 1 teaspoon green coriander, chopped (cilantro)
• 1 cup yoghurt, hung in a muslin cloth for 2 hours to thicken

Directions

1. 1

   Mince the onion and green chillies together and mix with all the other ingredients.

2. 2

   Allow the flavours to mingle for at least an hour before serving.