Quick & Easy Soyabean Chutney Recipe (Maharashtrian)
Looking for a healthy side dish? Try this quick and easy Soyabean Chutney recipe! It is protein-rich, spicy, Maharashtrian style, and takes just 5 mins.
Ingredients
- 1 cup Small Soybeans Mini Soya Chunks: Small ones are best for quick roasting.
- 4-5 Green Chillies: Dry-roasted without oil.
- 1 small bulb of Garlic: Peeled around 8-10 cloves.
- 1/2 tsp Coriander Powder: Adds a nice earthy depth.
- 1/2 tsp Cumin Seeds: Lightly roasted whole cumin seeds for a smoky aroma.
- Salt: To taste.
- Fresh Coriander Cilantro: A small handful, washed.
- 1/4 tsp Red Chilli Powder: Mainly for a beautiful pop of colour.
- 1/2 Lemon: Juiced seeds removed (or substitute with a small piece of raw green mango/kairi).
Instructions
- Clean the Soyabeans: Take a clean cotton cloth, dip it in water, and wring it out completely so it is just slightly damp. Put your soybeans inside and rub them gently to wipe off any dust. Let them sit under a fan for a few minutes to dry.
- Roast the Soybeans: Heat an iron tawa (skillet) or a regular pan on medium heat. Add the cleaned soybeans directly to the pan. Do not add any oil! Dry roast them for 1 to 2 minutes, until they develop light brown spots. Remove from the heat and let them cool down.
- Prep the Chillies: On the same tawa, lightly dry-roast your green chillies for a minute.
- Add to Blender: Once the roasted soyabeans are cool to the touch, transfer them to your mixer grinder jar.
- Add Flavours: Add the roasted green chillies, garlic, coriander powder, roasted cumin seeds, salt, fresh coriander, red chilli powder, and the juice of half a lemon.
- Pulse to Grind: Do not run the mixer continuously! Use the "pulse" method (turn it on and off repeatedly for 1-2 seconds at a time). Do this 2 or 3 times. You want a coarse, crumbly texture, not a fine powder.
- Serve: Your spicy and tangy Soyabean Chutney is ready to enjoy!