Doon chetin (Kashmiri walnut chutney)

Name: Doon chetin (Kashmiri walnut chutney)
Prep time: 10 min
Total time: 10 min
Ingredients: 100 g walnuts, shelled; 2 green chilli, stemmed, roughly chopped; ½ tsp salt; 200 g yogurt, thick and slightly sour; 5 g mint, leaves, chopped; ½ tsp kashmiri chilli powder (optional); ¼ red onion, very finely chopped (optional)

Vegetarian

دوٗن چٹنی · dūn chetin

Walnuts crushed with green chilli and mint and folded into thick, tangy yoghurt. A creamy, gently hot Kashmiri chutney served alongside rich meat dishes.

Doon chetin (Kashmiri walnut chutney) is an Indian condiment, ready in about 10 minutes and made with walnuts and yogurt. It serves 6 and is rated beginner to cook.

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Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 6
Level: Beginner
Calories: 131

Ingredients

6 servings (about 50 g)

100 g Walnuts (opens in a new tab), shelledContains tree nuts
2 (12 g) Green chilli (opens in a new tab), stemmed, roughly chopped
½ tsp (3 g) Salt (opens in a new tab)
200 g Yogurt (opens in a new tab), thick and slightly sourSwap: Greek yogurtContains milk
5 g Mint (opens in a new tab), leaves, choppedOr 1 tsp dried mint, common in Kashmiri kitchens.Swap: Dried mint
½ tsp (1 g) Kashmiri chilli powder (opens in a new tab) (optional)
¼ (28 g) Red onion (opens in a new tab), very finely chopped (optional)

Equipment

Method

1
Step 1
Pound the walnuts (opens in a new tab), green chillies and salt in a mortar to a coarse, slightly oily crumb (or pulse briefly in a grinder; leave some texture).
- 5 min
- Mortar and pestle (opens in a new tab)
How it looks · Photo: https://kaboompics.com/ on Pexels
2
Step 2
Whisk the yoghurt (opens in a new tab) until smooth, then stir in the walnut (opens in a new tab) mixture and mint (opens in a new tab). Add the chilli powder and onion if using.
- 3 min
- Mixing bowl (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
3
Step 3
Taste for salt and let it sit for a few minutes so the walnuts (opens in a new tab) soften slightly before serving.
- 2 min

About this dish

Origin: Kashmir, Jammu and Kashmir, India · Commonly attributedMore food from India
Dish: Lunch · Dinner · Condiments, chutneys & relishes · Dips & spreads
Cooking method: Raw, No-cook
Taste: nutty, creamy, tangy, spicy (chilli heat)
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · Keto-style · Low-carb
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for: Everyday
Cook more with: Walnuts · Yogurt · Green chilli · Mint

Allergens

Contains: Milkfrom yogurt
Contains: Tree nutsfrom walnuts

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

131 kcal per serving

Calculated

1 serving ≈ 52 g · recipe makes 6

Where the energy comes from

Protein 11%
Carbohydrate 12%
Fat 77%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	131 kcal	253 kcal
Protein	3.8 g	7.3 g
Carbohydrate	4.1 g	7.9 g
Net carbohydrate	2.9 g	5.6 g
Sugars	2.1 g	4 g
Added sugars	0 g	0 g
Fibre	1.2 g	2.3 g
Fat	12 g	23.2 g
Saturated fat	1.7 g	3.3 g
Trans fat	—	—
Cholesterol	4 mg	8 mg
Sodium	210 mg	407 mg
Salt equivalent	0.5 g	1 g

Vitamins & minerals per serving

Potassium: 136 mg
Calcium: 59 mg
Iron: 0.6 mg
Magnesium: 31 mg
Vitamin A (RAE): 12 µg
Vitamin C: 5 mg
Vitamin D: 0 µg
Vitamin B12: 0.1 µg
Folate (DFE): 20 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: kashmiri chilli powder, red onion.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Fresh, sweet walnuts matter; stale walnuts taste bitter and rancid.

Common mistakes

Grinding the walnuts to a butter — they should stay as a coarse crumb for texture.

Serve with

Serve with rice, rogan josh, yakhni, haak (collard greens) or as a dip for flatbread.

Food safety

Keep chilled; yoghurt-based chutneys should not sit out for more than 2 hours.

Storage

Refrigerate covered for up to 2 days.

Variations

Mujji chetin: Grated white radish with walnut, yoghurt and chilli.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Yogurt, thick and slightly sour200 g

Used in step 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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