Besan Chutney/Bombay Chutney

• Vegetarian

• Produce

  • 1 Pinch Asafoetida
  • 2 Chillies, green
  • 1 tsp Chilly, powder
  • 1/2 tsp Chilly
  • 1/4 cup Cilantro
  • 1 Cilantro
  • 1 Half inch Ginger

• Baking & Spices

  • 1/4 cup Besan/chickpea flour
  • 2 tsp Mustard seeds
  • 1 Salt as required
  • 1/2 tsp Sugar
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tsp Oil

• Dairy

  • 1/4 cup Yogurt

• Liquids

  • 1 1/2 cups Water

Found on cookilicious.com

Description

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

Directions

• 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.