Gujarati Besan Chutney Recipe: There are times when you have vegetables in the kitchen but simply don't feel like cooking them. You might find yourself wondering what to pair with roti or rice. If this sounds familiar, Gujarati Besan Chutney (gram flour chutney) is an easy and delicious option. Made with gram flour (besan), yogurt, and a few common spices, this chutney transforms the flavor of your meal. Its best features are that it takes very little time to prepare and uses ingredients typically found in any home kitchen.

Its flavor profile—a blend of mild tanginess, sweetness, and spiciness—pairs perfectly with roti, parathas, and rice. It is especially useful on days when you don't feel like cooking a vegetable dish.

What makes Gujarati Besan Chutney special?
Gujarati cuisine is not limited to just Dhokla, Khandvi, or Fafda. There are many home-style recipes that require minimal ingredients yet add a unique flavor to the meal. Besan Chutney is one such simple dish. The combination of yogurt and gram flour gives it a slight tang, while sugar and spices create a perfect balance of flavors. You can whip this up when unexpected guests arrive or when you are short on time to cook a vegetable dish for lunch. Another advantage is that you can adjust the consistency to your liking.

Ingredients for Besan Chutney
For this chutney, you will need 1/4 cup gram flour (besan), 1/4 cup yogurt, 2 green chilies, a 1-inch piece of ginger, some fresh coriander leaves, 2 teaspoons oil, half a teaspoon mustard seeds, a pinch of asafoetida (hing), salt, 1 teaspoon sugar, and 1/4 teaspoon red chili powder. You will also need water to prepare the batter.

How to prepare this tangy Besan Chutney
First, place the gram flour and yogurt in a bowl. Gradually add water while mixing to create a smooth batter. Ensure there are no lumps in the gram flour mixture. Next, grind the green chilies, ginger, and fresh coriander together, and mix this paste into the gram flour (besan) and yogurt batter. Heat some oil in a pan and temper it with mustard seeds and asafoetida (hing). As soon as the mustard seeds begin to crackle, pour the gram flour batter into the pan. Stir continuously to prevent the gram flour from sticking to the bottom. Add salt, sugar, and red chili powder, and cook the mixture thoroughly. Turn off the heat once the chutney starts to thicken and the raw smell of the gram flour disappears; you can add a little water if you prefer a thinner consistency.

**A Final Tempering for Double the Flavor**
After transferring the chutney to a bowl, heat a little oil in a small pan. Prepare a tempering by adding mustard seeds and dried red chilies. Pour this hot tempering over the chutney and garnish with finely chopped fresh coriander. Your Gujarati Besan Chutney is now ready.

**Serve with Anything from Roti to Rice**
This chutney pairs exceptionally well with piping hot roti, parathas, and plain rice. It can also be served as a side dish with dal-rice. The next time you don't feel like cooking a vegetable dish, do give this easy besan chutney a try.

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