Suran Chutney: A Unique Side Dish Of Bihar
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An Indian Thali without chutney is considered incomplete. The variety of ingredients and burst of flavors adds satisfaction to our taste palate. In simple words, it’s a form of condiment made with fruits and spices. It is said that the concept of chutney came when once, the Mughal emperor Shah Jahan fell ill, his hakims recommended him to eat a dish which was spicy and flavorful, yet easy to digest. Choosing lentils and pulses as base they made chaat, which was then made interesting with a drizzle of spicy coriander, mint, and tangy tamarind. And, hence the combination came to be known as chutney.  

Till now you would have tasted uncountable varieties of chutney, but have you heard of Suran chutney, which is a very popular side dish in the state of Bihar. Suran also known as Ole or Jimikand, is a very popular vegetable in India. It is an important part of various regional cuisines. Starting from curry to fritters, Suran tastes delicious in every form and being good source of Vitamin C and potassium, it also reduces the risk of heart disease. Suran chutney is available in almost every household of the state during winters and is served with each meal of the day. This unique chutney is eaten with poori, paratha, roti and rice as well. This unique chutney can be stored in the refrigerator for one week. 

Here is the recipe for delicious Suran chutney:  


  • ½ kg Suran   
  • 2-inch ginger (finely chopped)  
  • 2 bulbs garlic (chopped)  
  • 6 green chilli (finely chopped)   
  • 1 lemon   
  • Salt to taste  
  • 1 tsp turmeric powder   
  • ½ tsp cumin powder  
  • ½ black pepper powder   
  • 1 small cup mustard oil  
  • 1 tsp carom seeds  
  • 1 tsp onion seeds (Mungrel)  


  • Rinse the Suran well and chop it into cubes.  
  • Place them in a cooker. Fill the cooker with water till it's completely submerged in it and cook till one whistle.  
  • Then lower the flame and cook for another 10 minutes.  
  • After 10 minutes, turn off the flame and remove the cooker from the stove and allow it to cool.   
  • Remove the lid and check if it's cooked completely to be mashed, otherwise pressure cook them for one more whistle.  
  • Cool the cooked Suran, remove the peel and mash them using your hands.  
  • Transfer it to a plate and add chopped ginger, garlic and green chilli.  
  • Now add turmeric powder, cumin seeds powder, black pepper powder, carom seeds, onion seeds and salt.  
  • Mix all ingredients well with hands to prepare the chutney mixture.  
  • Now squeeze the juice of one lemon into the chutney mixture and mix.   
  • Finally, add the mustard oil to the mixture and mix well.  
  • Keep the chutney prepared in sunlight for one hour.  
  • The chutney is now ready to be served as a side dish with your lunch and dinner.  
  • You can also transfer the chutney into a glass jar and store for one week. It tastes even better after one or two days.  

According to a leading health publication this dish has a very low GI (Glycemic Index), making it safe for people suffering from diabetes. It is rich in Omega 3 fatty acid and thereby helps to reduce bad cholesterol.