Besan Chutney

Last Updated on November 13, 2019 by Chef Mireille

This chutney is one of the chutneys most commonly served with the Gujarati snack, fafda. However, it will go well with any fried foods. I included this as part of my Gujarati tea time platter. This chutney really brings out the flavors in the fafda, making it a really delicious snack especially in combination with Papitey Ki Cheen.

Besan Chutney

Yield: approximately 3/4 cup

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 2 green chiles, coarsely choppped
• 2 inch piece of ginger, coarsely chopped
• 2 stalks mint leaves
• a small handful cilantro
• 1/4 cup chickpea flour (besan)
• 1/4 cup yogurt
• 1 tablespoon ghee
• 1/2 teaspoon brown mustard seed
• a pinch of aseofetida
• 1 tablespoon sugar
• 1/4 teaspoon black salt
• 1/2 teaspoon salt

Using a food processor, grind chiles, ginger, mint and cilantro very fine.

In a bowl, combine flour, yogurt and 2 cups water. Mix well until very smooth.

Heat oil in a skillet. Add mustard seeds. After they start popping, add asoefetida. Wait 10 seconds for it to stop sizzling.

Add flour-yogurt mix, sugar, black salt and salt. Bring to a boil. Reduce to a simmer and cook 8-10 minutes, stirring occasionally. After the first 5 minutes, stir frequently to prevent sticking.

Add grinded chile-herb mixture and stir to combine. Cook another 1/2 minute.

Serve with Fafda & Papitey Ki Cheen.

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Besan Chutney

Prep Time5 minutes mins

Cook Time10 minutes mins

Servings: 3 /4 cup

1x2x3x

Ingredients

• 2 green chiles coarsely choppped
• 2 inch piece of ginger coarsely chopped
• 2 stalks mint leaves
• a small handful cilantro
• 1/4 cup chickpea flour besan
• 1/4 cup yogurt
• 1 tablespoon ghee
• 1/2 teaspoon brown mustard seed
• a pinch of aseofetida
• 1 tablespoon sugar
• 1/4 teaspoon black salt
• 1/2 teaspoon salt

Instructions

• Using a food processor, grind chiles, ginger, mint and cilantro very fine.
• In a bowl, combine flour, yogurt and 2 cups water. Mix well until very smooth.
• Heat oil in a skillet. Add mustard seeds. After they start popping, add asoefetida. Wait 10 seconds for it to stop sizzling.
• Add flour-yogurt mix, sugar, black salt and salt. Bring to a boil. Reduce to a simmer and cook 8-10 minutes, stirring occasionally. After the first 5 minutes, stir frequently to prevent sticking.
• Add grinded chile-herb mixture and stir to combine. Cook another 1/2 minute.

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