Besan Chutney

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Last Updated on November 13, 2019 by Chef Mireille

Besan Kadhi -edit

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.

kadhi -edit

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

Besan Chutney, Kadhi

Serve with Fafda & Papitey Ki Cheen.

Fafda Tea -edit

Besan Chutney, Kadhi
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Besan Chutney

Prep Time5 mins
Cook Time10 mins
Servings: 3 /4 cup

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Merguez Frittata Muffins - Perfect Picnic Food

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli

    Quite an interesting chutney with Besan..nicely done!..Your take on different cuisines is so wonderful Mir..and you cook them as if you have always cooked it..too good..

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