This is another “lost recipe.” Unlike the Corn nuts from yesterday, we remember this recipe because we like it. A lot. It’s a super simple chutney that you can make in just a few minutes, plus, it’s quite adaptable by using other fruits or nuts. Since this recipe never seems to have been posted, we don’t seem to have photos, or really anything else to go with it, so we can’t even give credit where it’s due. Enjoy anyway.
Kashmiri Chutney
Servings: 4
Ingredients
- 1/4 cup walnuts (30 g)
- 1/4 cup dried cranberries (30 g)
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper or to taste
Instructions
- Bring a small sauce pan of water to a rolling boil. Add walnuts and boil for 3 minutes. Drain and let cool.
- Using a sharp knife (or food processor), chop walnuts and cranberries finely. Place in a bowl.
- Season with salt and cayenne. Add a tablespoon of water and stir.
- Cover and refrigerate to allow flavors to meld, at least 2 hours.
