There is something extremely nostalgic about Doen Tsetin. In Kashmiri, Doon means walnut and Tsetin means chutney. Kashmiri food carries with it a delicious nip of all things hot and spicy. This chutney is not an entirely smooth paste and is glorious because of the miracle walnut nibs you get in every bite. Absolutely wicked!
In faint glimmers, I remember my grandmother spending a reasonable amount of time making it when I was a little girl. It is traditionally made in a pestle (lathe-turned Kashmiri walnut wood), quiet formidable and a work of art. I distinctly recall my nan’s precious granite mortar. For the sake of pure convenience I prepared it using my Nutribullet RX, and here is how you can prepare this delightful treat for yourself:
- 1.5 C walnuts, coarsely chopped (soaked)
- ½ small onion, diced
- 1 Tbs dry mint/cilantro
- ½ Tbs Kashmiri mirch
- 1-2 green chili
- 1 tsp black cumin seeds
- 1/4 C Greek yogurt
- Please feel free to make adjustments according to taste.
In a blender/ food processor grind all the ingredients on the pulse mode to get the traditional coarse texture. If you’re using a smart blender that does not have modes, be careful and check occasionally or you’ll end up with a smoother than required consistency. Add salt to taste, garnish with chopped walnut pieced, cumin seeds and cilantro or chili and serve chilled.
Thank me later!
SOURCE: Sabreen Haziq: Social Media & Content Instagram @breenhaziq Boston, MA