Walnut Cilantro Chutney Recipe – Authentic Indian Tadka & Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Walnut Cilantro Chutney Recipe – Authentic Indian Tadka & Yogurt Dip

Hey everyone! I’m so excited to share this Walnut Cilantro Chutney recipe with you. It’s a little different from your typical chutney, but trust me – the combination of walnuts, fresh cilantro, and a vibrant tadka (tempering) is absolutely divine. I first stumbled upon this recipe while looking for something a bit different to serve with some samosas, and it’s been a hit ever since! It’s quick, easy, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Walnut Cilantro Chutney isn’t your everyday chutney. It’s creamy, nutty, and has a lovely freshness from the cilantro. The tadka adds a wonderful smoky depth that really elevates the flavours. It’s perfect as a dip, a spread, or even a condiment with your favourite Indian meals. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 10 Walnuts
• 1 Cup cilantro leaves (including stems)
• 2 tablespoon Yogurt
• 1 clove Garlic
• 0.5 teaspoon salt
• 1 tablespoon Oil
• 0.25 teaspoon Mustard seed
• 1 Dry Red chili
• 0.5 teaspoon Asafoetida (Hing)

Ingredient Notes

Let’s talk about the ingredients and how to get the best results. A few little tips can make all the difference!

Walnuts: Varieties & Nutritional Benefits

Walnuts add a beautiful richness and texture to this chutney. English walnuts are the most common and work perfectly. You could also experiment with black walnuts for a more intense flavour, but they are quite strong! Plus, walnuts are a fantastic source of healthy fats and antioxidants – a tasty and nutritious addition to your meal.

Cilantro: Choosing Fresh Cilantro & Stem Usage

Fresh cilantro is key here. Look for bright green leaves that aren’t wilted or yellowing. Don’t discard the stems! They’re packed with flavour. I actually love using the stems more than the leaves in chutneys, as they have a more concentrated cilantro taste. Roughly chop everything before adding it to the blender.

Yogurt: Full-Fat vs. Low-Fat & Regional Preferences

I prefer using full-fat yogurt for a richer, creamier chutney. However, low-fat yogurt works just fine if you’re watching your fat intake. In some regions of India, people even use hung curd (thick yogurt) for an even thicker consistency.

Garlic: Types of Garlic Used in Indian Cuisine

A single clove of garlic adds a lovely subtle bite. Indian cuisine often uses a more pungent variety of garlic, but regular garlic from the grocery store will work beautifully. You can adjust the amount to your preference – I sometimes add a second clove if I’m really craving that garlic flavour!

Asafoetida (Hing): Understanding its Flavor & Uses

Asafoetida, or hing, has a very unique flavour – it’s pungent and a little sulfurous in its raw form, but when cooked in oil, it transforms into something wonderfully savoury and umami-rich. It’s a staple in Indian cooking, especially for those who avoid onion and garlic. A little goes a long way!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, combine the walnuts, cilantro (leaves and stems!), yogurt, garlic, and salt in a blender.
2. Blend until everything is super smooth. You might need to scrape down the sides a few times. If it’s too thick, add a tiny bit of water – just a teaspoon at a time – until you reach your desired consistency.
3. Give it a taste and adjust the salt as needed. Remember, you can always add more, but you can’t take it away!
4. Transfer the chutney to a serving bowl.
5. Now for the magic – the tadka! Heat the oil in a small pan over medium heat.
6. Once the oil is hot, add the mustard seeds. Let them sizzle and pop for a few seconds.
7. Add the dry red chili and asafoetida. Sizzle for another 30 seconds, being careful not to burn the spices.
8. Immediately pour the hot tempering (tadka) over the chutney. You’ll hear a lovely sizzle!
9. Serve immediately and enjoy!

Expert Tips

• Don’t over-blend the chutney, or it can become too warm.
• The tadka is best added right before serving to maintain its flavour and aroma.
• If you don’t have asafoetida, you can skip it, but it does add a unique flavour.

Variations

• Vegan Walnut Cilantro Chutney: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well! My friend, Priya, swears by this version.
• Spice Level Adjustment: If you like things spicy, add another dry red chili to the tadka, or a pinch of cayenne pepper to the chutney itself.
• Festival Adaptations (e.g., Diwali Snacks): This chutney is fantastic with Diwali snacks like mathri and chakli. It’s also a great accompaniment to pakoras.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• As a dip for samosas, pakoras, or vegetable sticks.
• Spread on sandwiches or wraps.
• Served alongside grilled meats or fish.
• As a condiment with your favourite Indian curries and rice.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The flavour might mellow slightly over time.

FAQs

What is the origin of Walnut Cilantro Chutney?

While traditional Indian chutneys often use ingredients like mango, tamarind, or mint, the walnut cilantro chutney is a more modern adaptation. It’s likely a fusion of flavours, incorporating the Indian technique of tempering spices with the Western use of walnuts and cilantro.

Can I use other nuts instead of walnuts?

Absolutely! Cashews or almonds would also work well, though they’ll give the chutney a slightly different flavour and texture.

How can I adjust the consistency of the chutney?

Add water, one teaspoon at a time, until you reach your desired consistency. Remember, you can always add more, but you can’t take it away!

What is asafoetida and why is it used?

Asafoetida (hing) is a resin with a pungent smell that transforms into a savoury flavour when cooked. It’s used in Indian cuisine for its digestive properties and unique flavour.

Can this chutney be made ahead of time?

You can make the chutney base (without the tadka) a day ahead and store it in the refrigerator. Add the tadka just before serving for the best flavour.