We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix besan with 0.5 cup water until smooth and lump-free.
Heat oil in a pan and add cumin seeds.
Add curry leaves, green chilies, onions, and grated carrot. Sauté for 3–4 minutes until the carrot softens.
Pour in the remaining 1 cup water and bring it to a boil.
Slowly pour in the besan mixture while stirring continuously.
Add salt and cook on low-medium heat for 5–7 minutes, stirring often, until the chutney thickens and the raw besan smell disappears.
Stir in the chopped coriander leaves and switch off the heat.
Want to keep this recipe for later? We can email it to you!
Ensure the besan is mixed well with water to avoid lumps in the chutney.
Adjust the number of green chilies according to your spice preference.
Can I use any other flour instead of besan?
Besan is recommended for its unique flavor, but you can experiment with other flours if needed.
How can I make the chutney spicier?
Increase the number of green chilies or add a pinch of red chili powder.
Can I store the chutney?
Yes, store it in an airtight container in the refrigerator for up to 2 days.
What can I serve with besan chutney?
It pairs well with dosa, idli, poori, chapati, or upma.
Is there a substitute for curry leaves?
There is no direct substitute, but you can omit them if unavailable.
