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Kadhi chutney
Gram flour buttermilk dip
કઢી ચટણી: the thin, sweet-sour gram flour and buttermilk dip served with fafda, gathiya and khaman
Order fafda-jalebi on a Sunday morning in Ahmedabad or Rajkot and alongside it comes a small bowl of pale yellow kadhi chutney, a thin, sweet-sour dip of gram flour and buttermilk simmered with green chilli and ginger. It is runnier than a kadhi you would eat with rice, so the crisp farsan can be dunked and dragged through it. The flavour is gentle, a little tangy and a little sweet, which balances salty, peppery snacks. The common mistake is letting it boil hard right after adding the buttermilk, which makes it grainy and split. Chef's tip: it thickens as it cools; loosen it with a splash of water to a pouring, single-cream consistency before serving.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the chutney
- 2 tbsp besan (gram flour)
- 5 ½ oz sour plain yogurt
- 1 ¾ cups water
- ¼ tsp ground turmeric
- 2 tbsp sugar
- ¾ tsp salt
- 1 tsp lemon juiceonly if your yogurt is mild
For the tempering
- 1 tsp groundnut oil
- ½ tsp black mustard seeds
- 1 pinch gluten-free asafoetida (hing)
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Method
0/5 doneStep 1: Whisk 2 tbsp besan (gram flour) and 5 ½ oz sour plain yogurt together until there are no lumps, then whisk in 1 ¾ cups water, 1 tsp ginger-green chilli paste, ¼ tsp ground turmeric, 2 tbsp sugar and ¾ tsp salt.
2 minStep 2: Pour into a pan and bring slowly to a simmer over medium-low heat, whisking almost all the time so it does not split or catch.
5 minStep 3: Simmer gently for 4–5 minutes until it no longer tastes of raw flour and lightly coats a spoon. Add 1 tsp lemon juice if it needs more tang.
5 minStep 4: Heat 1 tsp groundnut oil in a small pan, add ½ tsp black mustard seeds and let it pop, then add 6 curry leaves and 1 pinch gluten-free asafoetida (hing) and pour the sizzling tempering over the chutney.
1 minStep 5: Serve warm or at room temperature with fafda, gathiya or khaman, thinning with a little water if it has thickened.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 2 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kadhi chutney take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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