Delicious Lal Chana Chutney Recipe (Must Try!)
Learn how to make a quick, spicy, and easy red chickpea chutney recipe (Lal Chana Chutney). The perfect healthy side dish for parathas, roti, and bhakri!
Ingredients
- 1 bowl Red Chickpeas Brown Chickpeas / Kala Chana
- Fresh Coriander leaves a handful
- Fresh Mint leaves Pudina, a small handful with stems
- 4 Green Chillies
- 1 medium Onion roughly chopped
- 1 whole Garlic bulb peeled
- 4 thin slices of Ginger peeled
- 1/2 tsp Cumin powder Jeera powder
- 1/2 tsp Chaat masala
- A pinch of red chilli powder
- Black salt to taste
- Regular salt a little, to taste
- Juice of half a Lemon
- Reserved cooking water from the boiled chickpeas, about 1/2 bowl
Instructions
- Prep the Chickpeas: Soak the dry red chickpeas overnight in water for about 8 hours.
- Boil the Chana: Add the soaked chickpeas to a pressure cooker with a little salt. Cook for 3 to 4 whistles until they are perfectly soft. Do not throw away the water; save it for blending.
- Add to the Mixer: In a blender or mixer jar, add your softly boiled red chickpeas.
- Mix in Herbs & Aromatics: Toss in the fresh coriander, mint leaves, green chillies, peeled garlic cloves, ginger slices, and the chopped onion.
- Season the Chutney: Add the black salt, regular salt, cumin powder, chaat masala, and red chilli powder. Squeeze the fresh lemon juice right on top.
- Blend it Up: Start grinding the mixture. Gradually pour in the reserved chickpea cooking water (about half a bowl) to help it blend smoothly.
- Keep it Coarse: Do not make a completely smooth paste! Keep the texture slightly coarse (dardara) for the best authentic taste of this red chickpea chutney recipe.
- Serve and Enjoy: Transfer to a bowl and your quick, tasty chutney is ready to eat!