Kashmiri Akhrot Chutney (Walnut Dip)

Walnuts get their name from an old English term called wealhhnutu, meaning, foreign nut. It was called so as it was introduced to England from Gaul ( Present day France & Belgium and parts of Switzerland, Netherlands & Germany) and Italy. Apart from being an excellent source of protein they also have a higher Omega-3 Fatty acid content than other nuts and incorporating them in our daily diet can lower cholesterol and reduce the risk of heart disease.
Now the best walnuts are the Persian Walnuts or Royal Walnut, that comes from Balkans, Southwest & Central Asia. In English speaking nations they are also referred to as the English Walnut or Common Walnut. These walnuts are known for their delicious nuts. Other species include the Black Walnut, Butternut, Japanese Walnut & Hind's Black Walnut apart from various hybrids.
I spent a part of my childhood in Kashmir living in Srinagar in the Badami Bagh Cantonment. The entire areas was full of different trees. There were Mulberry, Apple, Almond and Walnut trees all around and being the naughty kids that we were, one could find us climbing those trees. Armed with a pen knife and a bag, it was good fun to have walnuts that were still not dried. The akhrot chutney was special as one of my classmates usually got it from home alongwith other Kashmiri goodies, needless to say his lunchbox was a much sought after item. I stumbled upon the recipe to make this dip some days back and since we were planning on a Kashmiri meal this chutney made its way to the dining table and once again into my life.