Kala Chana Chutney is a bold, protein-rich chutney made with roasted black chana, fresh herbs, and pungent mustard oil. It’s earthy, spicy, and packed with flavour — perfect as a side or accompaniment.

What is Kala Chana Chutney?

Kala Chana Chutney is a savoury chutney prepared by cooking soaked black chana in mustard oil with aromatics, then blending it with coriander and mint for a coarse, flavourful finish.

Main Ingredient of Kala Chana Chutney:

Kala Chana (Black Chana) – 1 cup (soaked)
Garlic – 4 to 5 cloves
Ginger – 1 inch
Green Chilli – 1 to 2
Coriander Leaves – ½ cup
Mint Leaves – ¼ cup
Amchur (Dry Mango Powder) – 1 tsp
Salt – To taste
Mustard Oil – 2 tbsp

What Is So Special About Kala Chana Chutney?

The chutney gets its unique depth from mustard oil and roasted black chana, giving it a smoky, nutty flavour. It’s made without onion and pairs beautifully with simple meals.

Quick and Easy Kala Chana Chutney:

Once the chana are soaked, this chutney comes together quickly with minimal ingredients and no complex cooking steps.

How to Make Kala Chana Chutney

1. Step 1:
   Heat mustard oil in a pan. Add green chilli, ginger, and garlic, and sauté briefly.
   
   

2. Step 2:
   Add soaked kala chana and cook till they start to pop and crackle. Switch off the heat and let it cool.
   
   

3. Step 3:
   Blend the cooked chana with coriander, mint, salt, and amchur to a coarse chutney. Drizzle mustard oil on top before serving.
   
   

Expert Tips

• Let the chana cool completely before blending
• Keep the chutney slightly coarse for better texture

Recipe Card

Kala Chana Chutney

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Category

Side Dish / Chutney

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

200

Rustic kala chana chutney made with mustard oil, fresh herbs, and spices. A protein-rich, flavour-packed chutney without onion.

Author:

Samridh

Ingredients

• Kala chana – 1 cup

• Garlic – 4–5 cloves

• Ginger – 1 inch

• Green chilli – 1–2

• Coriander leaves – ½ cup

• Mint leaves – ¼ cup

• Amchur – 1 tsp

• Salt – to taste

• Mustard oil – 2 tbsp

Directions

1. Cook soaked kala chana in mustard oil with ginger, garlic, and green chilli till aromatic.

2. Cool and blend with herbs, salt, and amchur.

3. Finish with a drizzle of mustard oil and serve.

Recipe Note

For best flavour, always use good-quality mustard oil and avoid over-blending to retain texture.