Besan Chutney/Bombay Chutney
An unique Indian chutney recipe made with chickpea flour and yogurt. Pairs best with puri/roti/bread/dosa/idli. A simple yet delicious recipe from Bombay!
Ingredients
- 1/4 cup besan/chickpea flour
- 1/4 cup yogurt
- 1.5 cups water
- 1/4 cup cilantro
- 2 green chillies
- Half inch ginger
- 2 tsp oil to be divided in half
- 2 tsp mustard seeds to be divided in half
- 1 tsp turmeric powder
- 1 tsp chilly powder
- Pinch of asafoetida
- 1/2 tsp sugar
- 1/2 tsp chilly powder for the 2nd time tadka
- Salt as required
- Cilantro for garnish
Instructions
- In a mixing bowl, add yogurt and besan (chickpea flour). Add water and whisk it till there are no lumps. Make a smooth paste of cilantro, ginger and green chillies. Add this paste to the thin batter. Mix it.
- Heat oil in the pan. Temper mustard seeds. Pour the batter, add turmeric powder, chilly powder, asafoetida, sugar and salt. Keep stirring and bring it to a boil. Then continue to cook it for 5-6 minutes. The mixture will thicken. Take it off the flame. In a tadka pan, temper mustard seeds and once you take it off the flame, add chilly powder.
- Pour this tadka over the chutney. Garnish with cilantro and serve it with puri/roti/dosa/idli.