Gorikayi Chutney | Chavli Chutney | Cluster Bean Chutney

I generally like to make chutneys using some kind of vegetable in it. Adding a vegetable gives the chutney so much more flavour and texture. It will also save you time scraping a lot of fresh coconut. Here I have made use of cluster beans or gorikayi. These beans have a bitter sweet taste and when cooked lightly they taste really good.

Gorikayi Chutney | Chavli Chutney | Cluster Bean Chutney

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Spicy chutney made with cluster beans, a side dish for rotis, dosas

Author: Vindhya Desai

Recipe type: Side

Cuisine: Indian

Serves: 1 small bowl

Ingredients

• 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

For tadka:

• ½ Tsp mustard seeds
• 1 Tsp oil
• A few curry leaves

Method

1. Wash the cluster beans. Chop them into 1" pieces
2. Heat oil in a pan. Add methi seeds, sesame seeds, broken red chillies, asafoetida. Fry for a minute on low flame
3. Add chopped cluster beans. Stir, cover and cook for 5 minutes
4. Add both types of coconut. Stir
5. Take it off the flame. Once cooled, add salt, jaggery, tamarind extract and grind into a chutney with little water
6. Make tadka with mustard seeds and curry leaves. Pour over chutney
7. Serve chutney as a side dish for any roti or chapathi

Notes

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

3.5.3208

Stepwise:

1. Wash the cluster beans. Chop them into 1" pieces
    

2. Heat oil in a pan. Add methi seeds, sesame seeds, broken red chillies, asafoetida. Fry for a minute on low flame
   
   

3. Add chopped cluster beans. Stir, cover and cook for 5 minutes
   
   

4. Add both types of coconut. Stir
    
   

5. Take it off the flame. Once cooled, add salt, jaggery, tamarind extract and grind into a chutney with little water
   
   

6. Make tadka with mustard seeds and curry leaves. Pour over chutney
   
   

7. Serve chutney as a side dish for any roti or chapathi