Mung bean sprouts chutney

Recipe by
Total Time:
12.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

  • Soak moong beans and leave overnight to sprout.
  • Heat oil in a pan and add cumin seeds, urad dal and saute until dal turns brown.
  • Then add coriander seeds, fenugreek seeds and saute well.
  • Transfer the contents to a plate to cool
  • In the same pan add mung bean sprouts, curry leaves, turmeric powder and saute well for some time until the sprouts get cooked.
  • 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.
  • Add water only if needed, but very little.
  • Transfer the chutney to a serving bowl.
  • Recipe courtesy: Trendy Relish