Why

Kashmiri Wazwan Chutney

Is The Nutty, Tangy Counterpoint A Feast Needs

Wazwan Chutney is a walnut chutney often served with Wazwan, the traditional Kashmiri dish. The chutney has many different names, including Doon Chetin. The main ingredients of the chutney are walnuts and yoghurt mixed together to make a creamy yet slightly grainy chutney. The creamy texture of the chutney comes from walnuts, which provide a slightly sweet, nutty taste, while yoghurt gives it a mild sourness, and green pepper provides a hot flavour. Doon chetin is one of the chutneys that finds a place in the spread of wazwan along with rista and gushtaba. The way in which the wazwan chutney recipe is prepared is by not grinding the walnuts completely fine but keeping some pieces here and there. By soaking the walnuts first, we ensure that the nuts are soft enough to grind, but still give the chutney its creamy texture. The use of roasted cumin gives a warm feel to the chutney, which goes naturally with the walnut flavour and sourness of yoghurt. There are many variations of the recipe, which include using radish as an additional ingredient. However, this version sticks to the use of walnut chutney associated with doon chetin. A proper Kashmiri wazwan chutney recipe should balance the richness of the meal. So, the recipe keeps the chutney dry and not-too-spicy and sour, which makes the condiment useful when served with rice, naan, or other spicy Kashmiri dishes. It is best served freshly made, retains some texture of walnuts and is decorated with mint leaves or roasted cumin.