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Mung bean sprouts chutney Recipe

Mung bean sprouts chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2 cups - mung Bean sprouts
  • 1 tsp - Coriander seeds
  • 1 tbsp - Urad Dal
  • 1/2 tsp - Fenugreek seeds
  • 1 tbsp - Red Chilli powder
  • 1/4 tsp - Cumin seeds
  • 1 tsp - Lemon juice
  • A pinch - Turmeric powder
  • A few - Curry leaves
  • 1 tsp - oil
  • How to Make Mung bean sprouts chutney:

    1. Soak moong beans and leave overnight to sprout.
    2. Heat oil in a pan and add cumin seeds, urad dal and saute until dal turns brown.
    3. Then add coriander seeds, fenugreek seeds and saute well.
    4. Transfer the contents to a plate to cool
    5. In the same pan add mung bean sprouts, curry leaves, turmeric powder and saute well for some time until the sprouts get cooked.
    6. When it cools add the urad dal mixture to the blender first and run until it is powdered and to this, add mung bean sprout mixture, salt, red chilli powder, lemon juice and blend until smooth.
    7. Add water only if needed, but very little.
    8. Transfer the chutney to a serving bowl.
    9. Recipe courtesy: Trendy Relish


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