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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A smooth, flavorful chutney that pairs perfectly with dosa, idli, puri, chapati, and upma. The combination of besan and spices creates a rich aroma, while the tamarind water adds a tangy twist. As it cooks, the chutney thickens and the raw besan smell fades, leaving a delightful blend of flavors. Serve it hot, garnished with fresh coriander leaves, to enhance your meal.
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Mix the besan with 2 cups of water until smooth and lump-free.
Heat the oil in a pan and add mustard seeds, cumin seeds, and hing until they start to crackle.
Add curry leaves, ginger, and green chilies. Sauté for 1 minute until fragrant.
Pour in the tamarind water and the remaining water. Bring to a boil.
Slowly add the besan mixture while stirring continuously.
Add salt and cook for 10–15 minutes, stirring often, until the raw besan smell disappears and the chutney thickens.
Stir in the chopped coriander leaves and serve hot.
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Adjust the amount of tamarind water to suit your taste preference.
Can I use another type of flour instead of besan?
Besan is essential for the authentic taste and texture of this chutney. Substituting it may alter the flavor.
How can I make the chutney spicier?
Increase the number of green chilies or use a spicier variety to enhance the heat.
What can I serve with besan chutney?
It pairs well with dosa, idli, puri, chapati, and upma.
Can I store leftover chutney?
Yes, store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Is there a substitute for hing?
You can omit hing if unavailable, but it adds a unique flavor to the chutney.
