Best 5 Kashmiri Onion Chutney Gand Chetin Recipes

Kashmiri Onion Chutney, also known as Gand Chetin in the local Kashmiri language, is a delightful condiment that captures the essence of Kashmir's rich culinary heritage. This flavorful chutney, made with caramelized onions, aromatic spices, and tangy tamarind, is a versatile accompaniment that elevates any meal. It finds its roots in traditional Kashmiri cuisine, where it is often served alongside wazwan, the elaborate multi-course feast served at special occasions. Gand Chetin is also a staple in Kashmiri Pandit cuisine, where it is enjoyed as a dip or spread. This recipe provides a step-by-step guide to creating this delectable chutney, along with additional variations that introduce unique flavors and textures. From the classic caramelized onion version to a tangy tomato-based chutney and a spicy green chutney, this article offers a comprehensive collection of Kashmiri onion chutney recipes to suit every palate.

Here are our top 5 tried and tested recipes!

KASHMIRI ONION CHUTNEY (GAND CHETIN)

Kashmiri Onion Chutney (Gand Chetin) image

This chutney is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots.

Provided by HappyBunny

Categories Chutneys

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups shallots, thinly sliced
1/4-1/2 cup green chili, deseeded and chopped
1/2 cup green coriander, chopped (cilantro)
1/2 teaspoon black cumin seeds (shahi zeera)
1/2 teaspoon dried mint
2 teaspoons kashmiri chili powder
1 cup vinegar
salt

Steps:

Mix 1tbsp salt with the shallots and keep aside for a few minutes; Then wash and drain the water completely.
Mix all the ingredients in a bowl and cool in the refrigerator.
This is best if made at least an hour before eating to allow the flavours to mingle.

TRADITIONAL ONION CHUTNEY

Traditional Onion Chutney image

Make and share this Traditional Onion Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories Chutneys

Time 40m

Yield 2 Jars

Number Of Ingredients 9

Ingredients

3 cups chopped sweet onions
2 teaspoons powdered cumin
1/2 teaspoon Tabasco sauce
1 teaspoon ground red chili pepper
salt
1/2 cup fresh lemon juice
1 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Steps:

Put all ingredients in heavy saucepan over medium heat.
Bring to boil and keep stirring frequently.
As the mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars and vaccum seal them.
Keep enjoying this for weeks!

Nutrition Facts : Calories 240.3, Fat 1.4, SaturatedFat 0.2, Sodium 42.8, Carbohydrate 58.6, Fiber 4.6, Sugar 38.5, Protein 3.4

RESTAURANT-STYLE ONION CHUTNEY

Restaurant-Style Onion Chutney image

If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.

Provided by Chocolatl

Categories Chutneys

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon vegetable oil
1/2 cup tomato paste
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon garlic paste (optional)
1 cup red onion (finely chopped)
cilantro (to garnish)

Steps:

Heat oil in a small saucepan.
Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
Simmer about 5 minutes.
Let cool and stir in onions.
Garnish with cilantro.

KASHMIRI WALNUT CHUTNEY (DOON CHETIN)

Kashmiri Walnut Chutney (Doon Chetin) image

This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd.

Provided by HappyBunny

Categories Chutneys

Time 2h5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

50 g walnuts, washed and coarsely ground
1 tablespoon onion
1/4 cup green chili, deseeded
1/4 teaspoon black cumin seeds (shahi zeera)
1/4 teaspoon dried mint
salt
1 teaspoon green coriander, chopped (cilantro)
1 cup yoghurt, hung in a muslin cloth for 2 hours to thicken

Steps:

Mince the onion and green chillies together and mix with all the other ingredients.
Allow the flavours to mingle for at least an hour before serving.

PEACH ONION CHUTNEY

Peach Onion Chutney image

Make and share this Peach Onion Chutney recipe from Food.com.

Provided by andypandy

Categories Fruit

Time 1h

Yield 7 pints

Number Of Ingredients 10

Ingredients

6 cups chopped peeled peaches
2 medium onions, sliced thin
1 1/2 cups brown sugar (up to two cups if sweeter desired)
1 3/4 cups cider vinegar
1 lemon, seeded peeled and chopped fine fine in processor
2 tablespoons mustard seeds
2 teaspoons ground ginger
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice

Steps:

Combine all ingredients into a stock pot, bring to a boil.
Reduce heat to low and simmer uncovered about one hour.
Stir as it thickens to prevent burning.
Pour into hot jars, leaving air space, cap and process for 10 minutes in water bath.
Or place in small containers and freeze.

Nutrition Facts : Calories 280.8, Fat 1.4, SaturatedFat 0.1, Sodium 521.5, Carbohydrate 66.8, Fiber 3.9, Sugar 59.4, Protein 2.7

Tips:

Use red onions for a sweeter, milder chutney.
If you like a spicier chutney, add more red chili powder or a chopped green chili.
For a tangier chutney, add more tamarind paste.
If you don't have jaggery, you can substitute it with brown sugar or maple syrup.
Garnish the chutney with chopped cilantro or mint leaves for a refreshing touch.
Kashmiri onion chutney is best served fresh, but it can also be stored in the refrigerator for up to a week.

Conclusion:

Kashmiri onion chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is a great way to add flavor and depth to your meals. Whether you are serving it with kebabs, samosas, or simply as a dipping sauce for vegetables, this chutney is sure to be a hit.