Besan Chutney Recipe

Cooking Directions

• STEP 1.In a pan, dry roast besan (gram flour) until it turns golden brown and aromatic.
• STEP 2.In a bowl, whisk together yogurt, water, and besan until smooth.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and green chilies. Saute until the seeds crackle.
• STEP 4.Add the besan-yogurt mixture to the pan and cook on low heat until it thickens.
• STEP 5.Season with salt, red chili powder, and roasted cumin powder. Mix well.
• STEP 6.Remove from heat and let the chutney cool down before serving.
• STEP 7.Store the besan chutney in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• Make sure to roast the besan properly to get rid of the raw taste.
• Adjust the consistency of the chutney by adding more or less water as per your preference.
• You can add a pinch of sugar to balance the flavors if desired.
• For a spicier chutney, increase the quantity of green chilies or add some red chili flakes.

Storage and Serving

• Serve besan chutney as a dip with snacks like pakoras, samosas, or vegetable fritters.
• Use it as a spread in sandwiches, wraps, or rolls for an extra burst of flavor.
• Store the chutney in an airtight container in the refrigerator to keep it fresh for a few days.