Gorikayi Chutney | Chavli Chutney | Cluster Bean Chutney
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bowl
- 75 - 100 Gm cluster beans/gorikayi/chavli kayi
- 1 Tsp oil
- ¼ Tsp methi seeds
- 1 Tsp sesame seeds/yellu
- 2 broken dry red chillies
- A small pinch asafoetida
- 1 Tbsp grated fresh coconut
- 1 Tbsp desiccated dry coconut
- Salt to taste
- ½ Tbsp jaggery powder/palm sugar
- 2 Tsp Tamarind juice or ½ Tsp Tamarind extract
- ½ Tsp mustard seeds
- 1 Tsp oil
- A few curry leaves
- Wash the cluster beans. Chop them into 1" pieces
- Heat oil in a pan. Add methi seeds, sesame seeds, broken red chillies, asafoetida. Fry for a minute on low flame
- Add chopped cluster beans. Stir, cover and cook for 5 minutes
- Add both types of coconut. Stir
- Take it off the flame. Once cooled, add salt, jaggery, tamarind extract and grind into a chutney with little water
- Make tadka with mustard seeds and curry leaves. Pour over chutney
- Serve chutney as a side dish for any roti or chapathi
Make sure the cluster beans are tender. They cook quickly and are tasty
Only fresh coconut or only desiccated dry coconut can be used. I use both for some chutneys for extra flavour and texture
Recipe by Food Of Interest at https://foodofinterest.com/gorikayi-chutney/
3.5.3208