Doon Chetin (Walnut Chutney - Kashmiri Style)

Blend the walnut, yogurt, green chillies, garlic, salt and some water to a smooth paste

Check the consistency. It should not be too thick or too watery. Adjust water accordingly. Add the lime juice and mix well.

Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.

Pour this tempering on the chutney and serve with veggie crudites, chicken nuggets, fish fingers, chips, kebabs, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired.