Kashmiri Chutneys

BM # 15   Day 1

Last one week I have been posting Thaalis from different states.This week I shall give you some of the recipes from those Thaalis.Kashmiri Cuisine uses lot of dry fruits and fresh fruits in their cuisine, so here are two chutneys which are a great accompaniment with any meal.

The Doon Chetin is a sweet and sour chutney with apples and raisins.What a wonderful and unique combination.Once you start eating it you surely would not like to leave it!

The second chutney is the Walnut Chutney.This is more like a dip and I would prefer to eat it with my wraps and may be some kind of chips. It would be wonderful as a spread on a toasted multi grain bread too.Well  options are many …you have to decide.

Doon Chetin

4-5 ..................apples, de seeded and chopped

½ cup .............sugar

½ tsp.............. grated ginger

½ tsp.............  black salt

1tsp................ red chilly pwd

¼ tsp ..............cinnamon pwd

10-12.............. raisins

½ tsp.............. vinegar

Heat a pan .

Add apples and sugar.

It will leave water.

Cook till the water evaporates.

Add salt,black salt and ginger.

Cook for five minutes.

Add vinegar,raisins and chilly pwd.

Cook for a minute.

Cool and store.

Walnut chutney

½ cup................... walnuts boiled

½ tsp ....................red chilly pwd

1cup..................... whisked curd

2............................ green chillies finely chopped

1 ............................onion finely chopped

Pinch hing

Salt to taste

Fresh mint leaves

Boil the walnuts  and cook for 3-4 minutes.

Drain the water.

Grind the walnuts to a smooth paste.

Add red chilly pwd,whisked curd,green chillies,onion,hing  and salt.

Garnish with mint leaves.

For more Kashmiri recipes check  Kashmiri Thaali

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

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