Ingredients

• Besan - 3 tbsp
• Onions - 3
• Tomatoes - 4
• Green chillies - 5
• Ginger paste - 1/4 tsp
• Garlic paste - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Coriander - 2 tsp, chopped
• Chilli powder - 1/2 tsp
• Oil - 2 tbsp
• Salt - to taste
• Curry leaves - 10
• Lemon juice - 1 tsp

How to Make Spicy Veg Chutney

• Mix besan in 2 cups of water.
• Cut onions, tomatoes and green chillies into small pieces.
• Pour oil in a heated kadai. Add mustard seeds, curry leaves and allow to sizzle.
• Add cut tomatoes, onions and green chillies.
• Add 2 cups of water and boil for 5 minutes.
• Add ginger paste, turmeric powder, salt, garlic paste and chilli powder.
• Add the besan paste (besan paste must be of pouring consistency - add more water if required and mix well to avoid any lumps) and boil for 3 minutes.
• Transfer into a serving bowl.
• Garnish with coriander leaves and lemon juice.