Go Back
Farsan Kadhi Chutney Recipe

Farsan Kadhi Chutney Recipe

Farsan Kadhi Chutney is a tangy, sweet, and spicy Gujarati style accompaniment that pairs beautifully with a variety of farsan and savory snacks. Made with besan (chickpea flour), this simple chutney has a smooth,thick consistency and a delicious balance of flavors from lime juice, sugar,green chilies, and a traditional mustard seed tempering. Fresh curry leaves and a pinch of hing add a wonderful aroma that makes this chutney especially flavorful.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Brunch, Chutney, Curry, Dip, Snack, Snacks
Cuisine: Gujarati, Indian
Ingredients Method

Ingredients
  

  • ¼ cup Besan Chickpea Flour
  • 1 ½ cups Water or as needed
  • ¼ tsp Turmeric Powder
  • Salt to taste
  • 1 to 2 tsp Sugar
  • 1 to 2 tbsp Lime Juice
  • 1 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Crushed Whole Coriander Seeds
  • 2 Chopped Green Chilies
  • 8 to 10 Curry Leaves
  • 1 pinch Hing Asafoetida
  • 2 tbsp Fresh Coriander Leaves chopped

Method
 

Prepare the Besan Mixture
  1. In a mixing bowl, add Besan, Turmeric Powder, Salt, and Sugar.
  2. Gradually add Water while whisking continuously to make a smooth, lump free mixture.
  3. Add Lime Juice and mix well until everything is combined.
Prepare the Tempering
  1. Heat Oil in a pan over medium heat.
  2. Add Mustard Seeds, crushed coriander seeds and allow them to crackle.
  3. Add chopped Green Chilies, Curry Leaves, and Hing. Sauté for a few seconds until fragrant.
Cook the Kadhi Chutney
  1. Reduce the heat to low and slowly pour the prepared Besan mixture into the pan, stirring continuously.
  2. Cook while stirring to prevent lumps from forming or the mixture from sticking to the bottom.
  3. Continue cooking until the chutney thickens and comes to a gentle boil.
  4. Let it simmer for another 2 to 3 minutes, stirring continuously, until the raw taste of Besan disappears. Add a little more Water if the chutney becomes too thick.
Add Coriander and Serve
  1. Turn off the heat and add chopped Fresh Coriander Leaves.
  2. Mix well and taste. Adjust the Salt, Sugar, or Lime Juice if needed.
  3. Serve warm or at room temperature with your favorite Gujarati farsan.
Tips for Making the Best Farsan Kadhi Chutney
  1. Avoid lumps: Whisk the Besan with Water thoroughly before adding it to the tempering. Make sure there are no dry flour pockets.
  2. Adjust the consistency: The chutney thickens as it cooks and cools. Keep it slightly pourable if you plan to serve it with dry farsan.
  3. Balance the flavors: Add Sugar for sweetness and Lime Juice for tanginess. Adjust both according to your preference.
  4. Cook the Besan properly: Let the chutney simmer for a few minutes after it boils to remove the raw taste of the flour.
  5. Control the spice: Use fewer Green Chilies for a milder chutney or add extra if you prefer more heat.
  6. Make it ahead: You can prepare the chutney a few hours before serving. Reheat gently with a splash of Water, stirring until smooth.
Serving Suggestions
  1. Serve Farsan Kadhi Chutney with Khaman Dhokla, Khandvi, Patra, Fafda, Muthiya, or a traditional Gujarati farsan platter. It also tastes delicious alongside other savory snacks when you want something tangy, mildly sweet, and spicy.
Storage Instructions
  1. Store leftover Farsan Kadhi Chutney in an airtight container in the refrigerator for up to 3 days. The chutney will thicken as it cools, so add a little Water while reheating to bring it back to your preferred consistency. Stir well and heat until thoroughly warmed before serving.