Yogurt and Walnut Relish

This Indian raita comes from Madhur Jaffrey who has several versions of a yogurt and walnut relish. In her book Madhur Jaffry's Indian Cookery 1982, Kheere ka raita includes yogurt, chilli, salt, walnuts, green coriander, green chilli, spring onion and black pepper while the Kashmiri version in A Taste of India 1985 has simply yogurt, chilli, salt and walnuts. This version is based on the kashmiri recipe but with the addition of coriander and green chilli.

• yogurt
• 15-20 walnuts (shelled)
• black salt or sea salt to taste
• 2 tbsp coriander, minced
• 1 fresh green chilli
• ground dried chilli to taste

Bash the shelled walnuts with the coarse salt then stir into yogurt add sliced green chillis and ground dried chillis to taste add coriander stir well and serve.