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Besan Chutney, Kadhi
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Besan Chutney

Prep Time5 minutes
Cook Time10 minutes
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.
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