Black Chickpea Chutney (sanai Chutney)
Black Chickpea Chutney, also known as Sanai Chutney, is a popular dish from Jharkhandi Cuisine. This flavorful and spicy chutney is made with black chickpeas and is perfect to be served as a side dish or condiment.
Ingredients
- 1 cup black chickpeas, soaked overnight
- 2-3 dry red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon oil
- 1 small onion, chopped
- 3-4 garlic cloves
- 1-inch ginger, chopped
- Salt to taste
- Water as needed
Instructions
- Drain the soaked black chickpeas and rinse them. Place them in a pressure cooker with enough water and cook until soft.
- In a pan, heat oil and add dry red chilies, cumin seeds, and mustard seeds. Sauté until the seeds crackle.
- Add chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
- Add the cooked black chickpeas and salt. Mix well and cook for a few minutes.
- Transfer the mixture to a blender and blend into a coarse paste, adding water as needed.
- Black Chickpea Chutney is ready to be served.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 7g
- Fat
- 3g
Supplies
Pressure cooker Pan Blender
Tools
Spatula Knife Cutting board
Serving suggestions
Serve the Black Chickpea Chutney with rice, roti, or as a side with any meal.
Tips & tricks
Adjust the spiciness of the chutney by adding or reducing the number of dry red chilies.
Cost
$5