Authentic Besan Chutney Recipe – Ginger & Mustard Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Chutney Recipe – Ginger & Mustard Seed Flavors

Introduction

Oh, Besan Chutney! This is one of those recipes that instantly transports me back to my childhood. I remember my ajji (grandmother) making a big batch of this whenever we had dosas or puris. It’s such a comforting, flavorful accompaniment, and honestly, it’s way easier to make than you might think. Today, I’m sharing my version – a simple, authentic recipe packed with ginger and the lovely pop of mustard seeds. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This Besan Chutney is more than just a condiment; it’s a little burst of South Indian flavor. It’s quick to whip up (ready in under 20 minutes!), incredibly versatile, and the perfect balance of savory, tangy, and slightly spicy. Plus, it’s a fantastic way to add some extra protein to your meal thanks to the besan.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tablespoons Besan (gram flour) – about 90g
• 2 Onions
• 1 Tomato
• 4 Green chilies
• 1 tablespoon Ginger
• 2.25 cups Water – about 530ml
• Salt, to taste
• 1 teaspoon Ghee or coconut oil
• 2 tablespoons Coriander leaves
• 1 tablespoon Oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoons Chana dal (split chickpeas)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Gram Flour): Types and Quality

Besan is the star here, so choose wisely! You’ll find different types – some are paler, others more yellow. The color doesn’t really matter, but a good quality besan should smell fresh and nutty. I usually buy mine from an Indian grocery store for the best flavor.

Onions & Tomatoes: Choosing the Best Varieties

Any onion will work, but I prefer red onions for a slightly sweeter flavor. For tomatoes, ripe, juicy ones are best. Roma tomatoes are a good choice as they aren’t too watery.

The Significance of Mustard Seeds in South Indian Cuisine

Mustard seeds are essential in South Indian cooking. That little pop and nutty flavor they release when tempered in hot oil is just… magical! Don’t skip them.

Urad Dal & Chana Dal: A Flavorful Combination

Urad dal and chana dal add a lovely depth of flavor and texture. They become wonderfully crispy when tempered. If you don’t have them, you can substitute with a little more chana dal, but the flavor won’t be quite the same.

Ghee vs. Coconut Oil: Regional Preferences

This is where things get interesting! Ghee (clarified butter) is more common in North India, while coconut oil is favored in the South. Both work beautifully. I personally love the subtle coconut flavor that coconut oil adds, but ghee gives it a richer, more luxurious taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep our veggies. Slice the onions, chop the tomatoes, slit the green chilies (remove seeds if you prefer less heat!), and finely chop the ginger.
2. In a bowl, take the besan and add a little water to form a paste. This helps prevent lumps later on. Then, add the remaining water and stir until you have a smooth, lump-free mixture.
3. Now for the fun part – the tempering! Heat the oil or ghee in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and dance around for a few seconds.
4. Add the urad dal and chana dal. Fry until they turn golden brown and fragrant. Then, toss in the curry leaves – they’ll sizzle beautifully!
5. Add the sliced onions and chopped ginger. Sauté until the onions turn translucent and softened.
6. Next, add the chopped tomatoes and salt. Cook until the tomatoes soften and break down a bit.
7. Pour in the besan mixture while stirring constantly. This is key to preventing lumps! Keep stirring until everything is well combined.
8. Bring the mixture to a boil, then reduce the heat and simmer for 4-5 minutes. Stir occasionally to prevent sticking. The chutney will thicken as it simmers, and the raw aroma of the besan will disappear. If it gets too thick, add a splash of water.
9. Finally, garnish with fresh coriander leaves and a drizzle of ghee (if using). Serve warm!

Expert Tips

A few little secrets to make your Besan Chutney extra special:

Achieving the Perfect Consistency

You want a chutney that coats the back of a spoon, not too runny, not too thick. Adjust the consistency with water, a tablespoon at a time, until you reach your desired thickness.

Preventing Lumps in the Chutney

The key is to make a smooth besan paste before adding it to the pan, and to stir constantly while it’s cooking. If you do get a few lumps, don’t panic! You can use a whisk to break them up.

Balancing Spice Levels

Adjust the number of green chilies to your liking. Start with fewer and add more if you want a spicier chutney.

Variations

Let’s get creative!

Vegan Besan Chutney

Simply use coconut oil instead of ghee.

Gluten-Free Besan Chutney

This recipe is naturally gluten-free! Just double-check that your besan is certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use 1-2 green chilies, and remove the seeds.
• Medium: Use 3-4 green chilies.
• Hot: Use 5-6 green chilies, and leave the seeds in!

Festival Adaptations (e.g., Makar Sankranti, Onam)

My family loves to make a slightly sweeter version of this chutney for Makar Sankranti, adding a pinch of jaggery. It’s also a staple during Onam celebrations in Kerala.

Serving Suggestions

Besan Chutney is incredibly versatile! It’s amazing with:

• Dosa
• Idli
• Puri
• Pakora
• Even as a dip for vegetables!

Storage Instructions

Leftover Besan Chutney can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is Besan Chutney traditionally served with?

Traditionally, it’s served with South Indian breakfast staples like dosa, idli, and vada. But honestly, it goes with so much more!

Can I make Besan Chutney ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together.

How can I adjust the thickness of the chutney?

Add water, a tablespoon at a time, to thin it out. If it’s too thin, simmer for a few more minutes to thicken it.

What are the health benefits of Besan Chutney?

Besan is a good source of protein and fiber. The spices also have various health benefits.

Can I use a different type of oil or ghee?

You can experiment with different oils, like sunflower oil or peanut oil. But ghee or coconut oil really bring out the best flavor.