Unlock the art of crafting the ultimate makhmali chutney, a lusciously aromatic and velvety condiment that transforms any meal. Follow our detailed guide to master the intricate harmony of spices and textures, guaranteed to leave a lasting impression on your dining companions.
Enjoy pour other chutney recipes: Akhrot ki Chutney (Walnut Dip), Authentic Dhaniya Tamatar ki Chutney, Tomato Basil ki Chutney.
Ingredients
- Soaked Walnuts (akhrot) – 4 nos.
- Soaked Almond – 4 nos.
- Black Grape Raisins (Munakka) – 6 nos.
- Garlic – 5 nos.
- Green chilies – 9 nos. or as per your taste
- Coriander leaves – 100 grams
- Mint leaves – 50 grams
- Cottage cheese (Paneer) – 25 grams
- Lemon Juice – 2 tablespoons
- Mustard oil – 1 tablespoon
- Salt to taste
- Water, as needed
Method
- In a food processor, combine walnuts, almond, garlic, green chilies, coriander leaves, mint leaves, lemon juice, paneer, munakka, oil, and salt.
- Blend the ingredients until you get a coarse paste. Add a bit of water if it’s hard to blend smoothly.The consistency can be adjusted according to your preference. Taste and adjust seasoning if necessary, adding more salt or lemon juice according to your preference.
- Serve immediately with your favorite snacks, such as samosas, pakoras, or as a delightful accompaniment to grilled meats or vegetables.
Enjoy the creamy texture and burst of flavors in every bite of this makhmali chutney!
