Go Back
+ servings
Creamy walnut chutney

Walnut Chutney

Spicy walnut chutney that goes really well with Indian rice crepes or dosas, fritters, and even idlis. And this versatile chutney can be used as a spread on pitas, sandwiches and wraps. Want to learn more? Presenting my spicy walnut chutney recipe featuring California Walnuts. 
5 from 13 votes
Print Pin
Course: sides
Cuisine: Indian
Keyword: Easy dosa chutney, No peanut dosa chutney, nuts chutney, Spicy walnut chutney, Walnut chutney
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 100.8kcal
Author: Sophie
Cost: $6


  • Blender


To Roast

  • 1 cup Raw walnuts
  • cup black gram lentil - split and skinned
  • 1 teaspoon cumin seeds

To Blend

  • ¾ cup yogurt
  • 1 tablespoon frozen shredded coconut optional
  • 7-8 green chilies or 2-3 Serrano peppers
  • ½ inch ginger peeled and cut
  • Salt to taste

To Temper

  • 1 tablespoon cooking oil
  • 1 teaspoon black mustard seeds
  • Few curry leaves optional
  • 2-4 dried red chilies
  • ¼ teaspoon cayenne pepper powder


  • Heat a cast-iron or any pan and add all ingredients listed under the “to roast” category one after another as listed.
  • Add ½ of the oil and lightly roast the walnuts first, and then add lentils and lastly, the cumin seeds.
  • Once the nuts, lentils, and seeds are lightly brown, just switch off the heat and transfer the ingredients to a blender jar. Allow them to cool.
  • To the blender jar, add yogurt, chilies, salt, ginger and ½ cup water. I like a runny chutney, so ½ cup water in this chutney works for me. You can reduce the water quantity or skip it if you don’t want a runny chutney.
  • Blend the ingredients really well and transfer to a large bowl.
  • Heat the remaining oil in a pan, and add mustard seeds, followed by dried red chilies and curry leaves. Allow the seeds to splutter and chilies to darken. Add the cayenne pepper powder and switch off the heat.
  • Now, pour the mixture over your chutney.
  • Serve the chutney with idli, Dosa, fritters or any dish of your choice.


  • If using the chutney for wraps and pitas, don’t add the tempered ingredients to the blended mixture. Also, avoid the water to blend the chutney ingredients. To use it as a spread, we need a thicker chutney.
  • Adjust the water consistency as per your preference. I like a runny consistency.
  • If you don't want to use yogurt, then use tamarind paste.


Serving: 125g | Calories: 100.8kcal | Carbohydrates: 14.95g | Protein: 8.42g | Fat: 9.1g