Besan Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1/2 cup - tomato, chopped finely
  • 1 cup - besan
  • 6 to 8 - green chillies, finely chopped
  • 4 tbsp - coriander leaves, chopped
  • 3 tbsp - oil
  • 1 tsp - mustard seeds
  • A few curry leaves
  • 3 cups - water
  • Salt to taste

How to Make Besan Tomato Chutney

  • Heat the oil in a kadai. Add mustard seeds.
  • When they splutter, add green chillies and curry leaves. Fry for a few seconds.
  • Add tomato and cook till it becomes pulpy.
  • Add besan and fry for 2 minutes.
  • Remove from fire. Add water gradually, mixing well, till all the water is added and the mixture is smooth. Add salt.
  • Return to fire and cook, stirring all the time, till the mixture boils.
  • Simmer for 2-3 minutes. Stir in the coriander leaves.
  • The consistency of this chutney will be like a thick sauce after cooling a little. It may be served hot or warm.
  • It is a quick and easy accompaniment to pooris.