We’re sad to say that we’ve finally used up the enormous stash of walnuts we couldn’t resist at a French market. When we got home we thought we’d never get through them. This dish was a fitting end for the last few handfuls and we need to plan another trip. Try this raita with Indian dishes as a refreshing change from the usual cucumber raita.
Yoghurt with walnuts & coriander (Akhrote ka raita) – serves 6
- 600ml plain yoghurt
- 2 tbsp finely chopped coriander
- ½ a fresh hot green chilli, very finely chopped
- 1 scallion, very finely sliced
- 65g shelled walnuts, roughly broken into small pieces
Put the yoghurt into a bowl and beat lightly with a fork or whisk until smooth and creamy.
Add the rest of the ingredients plus a good grinding of black pepper and about ½ tsp of salt. Stir to mix.
(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)
Jono & Jules do food & wine 