Walnuts (Akhrot)
脳の形をしたヒマラヤの知恵！カシミール料理に潜む渋みと濃厚なコク
Description
Nuts mainly harvested in the Kashmir region near the Himalayas in India. Possesses unique astringency and rich oil, serving as base for spicy chutneys besides sweet desserts.
Classification: For Maniacs,Nuts,Rich Flavor,Diet
Shops selling Walnuts (Akhrot)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Walnuts
Instructions
- Crack walnut (Akhrot) shells, extract insides.
- Put in mixer with raw coriander leaves (cilantro), green chilies, yogurt, salt, pulverize to paste.
- Walnut oil heavily binds yogurt acidity and herb aroma, completing Kashmir's unique 'Walnut Chutney (Doon Chetin)'. Dip kebabs to eat.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Cashews or almonds (lacks astringency but as nut richness sub)
Pairing
Walnut Chutney, Kashmiri Pulao, Various sweets
Trivia
[Hardcore] Called 'Akhrot'. Resembling a brain visually, Ayurveda considers it an ingredient 'boosting brain function'. While cashews are nationwide for curry bases, dissolving walnuts into dish sauces is a lavish food culture unique to Kashmir.
Eating tips & etiquette
[Unique Eating] On a cold winter night, lightly roast shell-on walnuts over stove fire before cracking, chewing the warmed rich oil directly as a snack!
Allergen
Walnuts