Indian
Indian - Chutneys and Sides
Lamb Rogan Josh Walnut Chutney
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 1 cup walnuts
- • 1/2 cup thick yogurt
- • 3 dried Kashmiri red chilies
- • 2 garlic cloves
- • 1/2 tsp cumin seeds
- • 1/2 tsp dried ginger powder (saunth)
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Soak the dried red chilies in warm water for 20 minutes, then drain.
2
Phase 2
Blend the walnuts, soaked chilies, garlic, cumin seeds, dried ginger powder, and salt into a smooth, thick paste.
3
Phase 3
Whisk the yogurt in a bowl until completely smooth and creamy.
4
Phase 4
Gradually fold the walnut paste into the whisked yogurt until well combined.
5
Phase 5
Rest the chutney in the refrigerator for 30 minutes.
6
Phase 6
Serve chilled in small portions with rice, kebabs, or a Kashmiri wazwan spread.