Saturday, June 6, 2015

Bombay Golden Bhel Chutney

This chutney is very easy to make and it is very hot and spicy. This is a recipe I learned watching our building's bhelwala, while he was making it in the morning. I modified the recipe a little bit and it came out nice and tasty. I lived at Sickanagar, in Bombay, eating golden bhel for so many years. The bhelwala is extremely popular for his golden bhel.

Prep time: 10 minutes
Making time: 10 minutes
Servings: 4

  • 1 cup bhavnagri gathia
  • 10 to 12 small hot chillies (if u want less spice, add less chillies)
  • 1/2 cup chopped fresh coriander leaves (washed and cleaned)
  • 1 1/2 teaspoon fresh lemon juice
  • 1 pinch turmeric powder
  • salt to taste
  1. In a food processor, add bhavnagri gathia, green chillies, lemon juice, turmeric powder
  2. Grind it, add salt and green coriander leaves
  3. Mix well in a food processor. It will form a ball
  4. Your chutney is ready to use

When you want to use the chutney for making bhel/sevpuri, add water to the desirable consistency you want (thick or thin) You may keep it in the refrigerator for up to two weeks (dry; without adding water).

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