Besan chutney is a quick to make and tangy, spicy and unique in flavor. It is a delicious accompaniment to fafda, khaman dhokla, gathiya or even bhajiya and gota.
Time to make: 15 minutes
What I love about this chutney
- Very little prep time needed and easy to make
- Delicious and different than the typical chutneys served
- Vegetarian like all of my recipes, and as a bonus it is also vegan!
This is a Gujarati besan chutney. It is similar to Bombay chutney. My recipe does not include onions.
What can I serve this chutney with?
We grew up calling this kadhi chutney at home. It was made most often to serve with khaman at home.
It can also be served with:
Key ingredient Notes
If you cook Indian food often at home, I’d say the ingredients will easily be found in your pantry. The recipe uses ingredients commonly found in Indian recipes.
- Besan flour: also known as gram flour is a flour of chana dal or split brown chickpeas. If you do not have it, it can easily be found online or at your local Indian store.
- Garlic: While I have not used onions, I LOVE the addition of garlic in this chutney. Give it a try! You can skip it if you don’t like garlic.
- Water: You can adjust the amount of water as needed. I like the chutney a little thicker versus watery as served in restaurants.
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
- Mixing bowl
- small pot
- 4 tbsp besan
- 2 tbsp oil
- 3 tbsp lemon juice
- 2 tbsp sugar
- ⅛ tsp turmeric
- ⅛ tsp asafetida
- 1 tsp mustard seeds
- 2½ cups water
- ¾ tsp salt
- 1 tsp garlic crushed
- Whisk together water, besan flour, sugar, salt, lemon juice, garlic and turmeric.
- Heat a small pot on the stove on medium-high. Add oil. Once heated add mustard seeds. Once they begin to pop, add asafetida (hing). Pour the oil mixture into the bowl of besan chutney mixture. Cook on medium while stirring about 5-6 minutes.
- Once chutney has thickened turn off gas and serve.