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.

Black Chickpea Chutney (sanai Chutney)

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

  1. Drain the soaked black chickpeas and rinse them. Place them in a pressure cooker with enough water and cook until soft.
  2. In a pan, heat oil and add dry red chilies, cumin seeds, and mustard seeds. Sauté until the seeds crackle.
  3. Add chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
  4. Add the cooked black chickpeas and salt. Mix well and cook for a few minutes.
  5. Transfer the mixture to a blender and blend into a coarse paste, adding water as needed.
  6. 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