Serves 1
Directions
- 1Boil Kashmiri and Spicy Red Chillies.
- 2Chop the tomatoes into small pieces.
- 3Drain the boiled chillies and set aside.
- 4Add top quality Kashmiri walnuts to a mortar and pestle and pound them well.
- 5Add the boiled chillies to the pounded walnuts and pound them together.
- 6Heat mustard oil in a kadhai/pan.
- 7Add shahi jeera to the hot oil.
- 8Add garlic to the pan.
- 9Add chopped tomatoes to the pan and cook them.
- 10Add a pinch of salt to the cooking tomatoes.
- 11Mash the tomatoes while cooking.
- 12Transfer the cooked tomato mixture to the mortar and pestle with walnuts and chillies and mash it well.
- 13Add sliced onions to the mixture.
- 14Squeeze fresh lemon juice into the mixture.
- 15Add fresh mint leaves to the mixture.
- 16Mix all the ingredients thoroughly for a final mix.
- 17Serve the chutney with hot rice.
Ingredients
- 80 gms Akhrot/Walnut
- 50 gms Kashmiri and Spicy Red Chillies
- 100 gms Tomatoes
- 20 ml Mustard Oil
- 0.5 tsp Shahi Jeera
- 10 gms Garlic
- 1 pinch Salt
- 1 Sliced Onions
- 2 Lemon Juice
- 2 tsp Fresh Mint Leaves
Equipment
potstrainercutting boardknifekootni/mortar and pestlekadai/pan
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