I have always been used to making peanut chutney for idli and dosa. My family never enjoys idli and dosa without chutney. One day I read something about aflatoxins from the peanuts and also all the chemicals in the soil which were affecting the quality of peanuts. While experimenting with different nuts for chutney, I stumbled upon walnuts and tried making chutney. The outcome was amazing and my family did not even realize it was made of walnuts. That made my day and now that’s a common chutney in our household. Not to mention all the benefits of walnuts which are high in antioxidants high in vitamin E and polyphenols to mention a few. Its the skin of the walnuts which is the source of polyphenols, so don't put the effort of removing skin for this recipe. They’re also very high in plant-based omega-3 fatty acids and known to reduce inflammation in the body protecting us from many diseases caused by oxidative stress. Studies show that they also increase the good bacteria in your gut.

So walnuts have a million benefits so why not go "nuts ". :)

I hope you make this yummy chutney and enjoy.

Walnut chutney:

Ingredients:

• 20 walnuts
• 3-4 green chilies
• 1 spring curry leaves
• 1 blackberry size tamarind( 2 teaspoons tamarind paste)
• 5-6 small shallots(optional)

Method:

• Dry roast everything except shallots for 3-4 mins until curry leaves turn crispy.
• Let the ingredients Cool down.
• Grind it along with shallots and salt to desired consistency adding water. Temper with 1 tsp of mustard seeds, jeera, and hing ( asafoetida). I also add red chilies and curry leaves to this tempering.
• Yummy Chutney ready.