Kashmiri Walnut Chutney (Doon Chetin) - cooking recipe

Ingredients

50 g walnuts, washed and coarsely ground
1 tablespoon onion
1/4 cup green chili, deseeded
1/4 teaspoon black cumin seeds (shahi zeera)
1/4 teaspoon dried mint
salt
1 teaspoon green coriander, chopped (cilantro)
1 cup yoghurt, hung in a muslin cloth for 2 hours to thicken

Preparation

Mince the onion and green chillies together and mix with all the other ingredients.
Allow the flavours to mingle for at least an hour before serving.