Kabuli chana chutney can be made in two ways using chickpeas. While in one method you can mix it with ginger, garlic, and other ingredients and spices, in the other you can use spinach as an additional ingredient for the green color with the other ingredients being almost the same. Follow my easy recipe to know the steps in detail to make kabuli chana chutney at home in both ways.
KEY TAKEAWAYS
- Kabuli chana chutney can be made in two ways.
- Store the chutney in an airtight container in your fridge for prolonged freshness.
- Either of the two chutneys can be served with South Indian dishes, grilled meats, sandwiches or wraps, pakoras or samosas, rice dishes, chaat varieties, paneer tikka, grilled vegetables, and more.
- Kabuli chana chutney tastes spicy and nutty with a slight tangy undertone and the spinach kabuli chana chutney, on the other hand, tastes nutty and slightly sweet.
- Bengal gram or chana dal chutney will offer similar taste experience.
The Ingredients:
First method:
- 1 cup chickpeas (kabuli chana, soaked in water overnight and then boiled)
- 3 pieces dry red chilies (each broken in half)
- 5 cloves garlic (deskinned)
- ½ inch ginger (cut into two small pieces)
- 3 pieces green chilies (each broken in half)
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp olive oil
- ½ tsp lemon juice (half a lemon)
- Fresh coriander leaves – for garnishing
Second method:
- 1 cup chickpeas (kabuli chana, soaked in water overnight and then boiled)
- 5 cloves garlic (deskinned)
- 2 pieces green chilies (whole)
- ½ cup spinach (washed and cut into small pieces)
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp olive oil
- Chili flakes – for garnishing
I learned this recipe during a video call with my mom. She was walking me through it step-by-step, laughing at how clumsy I was with the prep. I had to pause her a hundred times, but being my mother and knowing me too well, she did not mind at all.
The first time I made it all by myself at home was messy—burned edges, missed timing—but it tasted like home. I’ve made it many times since, but I still picture her voice guiding me through it. It’s more than just a recipe now—it’s a memory in motion.
How to Make Kabuli Chana Chutney? (Step by Step Guide with Images)
First method:
Step 1: Take a mixer grinder and put 1 cup of chickpeas (kabuli chana) that has been soaked in water for 6 hours and then boiled. Then, add 3 pieces of dry red chilies (each broken in half), 4 to 5 deskinned cloves of garlic, fresh ginger of ½ inch in size (cut into two small pieces), and 3 pieces of fresh green chilies (each broken in half).
(Pro tip: You may skip adding garlic and red chilies to the chutney. And, if you prefer hot and spicy chutney, you can add more red and green chilies to it).
Step 2: Then, add 1 tsp of sesame oil to the ingredients in the jar. Finally, add 1 tsp of regular table salt to it.
Step 3: Grind it just once to get a coarse paste. Do not add any water to it.
Step 4: Now, add 1 tsp olive oil to it.
(Pro tip: Adding olive oil at this stage and not initially will allow it to mix nicely with the chutney paste).
Step 5: Mix it nicely with a spoon and then add ½ tsp of fresh lemon juice to it. You can also squeeze the juice of half a lemon into it directly. Adding lemon juice will enhance the eventual taste and flavor of the chutney.
Step 6: Mix it nicely, transfer it to a bowl, garnish with a piece of fresh coriander leaf, and your homemade tasty and spicy kabuli chana chutney is ready to be served alongside several dishes and snack items.
Second method:
Step 1: Put 1 cup of chickpeas (kabuli chana), soaked in water for 6 hours and boiled, along with 4 to 5 deskinned cloves of garlic, and 2 pieces of fresh green chilies (whole) in the grinder.
Step 2: Now, add ½ cup of fresh spinach (washed and cut into small pieces) to it.
Step 3: Grind it just once to get a coarse paste. Do not add any water to it.
Step 4: Then, add 1 tsp of sesame oil, 1 tsp of salt, and 1 tsp of olive oil to the ingredients in the jar as well.
(Pro tip: If you do not want to add sesame oil to this chutney, you can use whole sesame seeds in its place).
Step 5: Grind it to a fine paste this time. When you are satisfied with the consistency of the paste, transfer it to a bowl.
(Pro tip: Do not add too much water at once. Add gradually checking the consistency of the paste. Blend every time you add water to it. However, I prefer having a thick consistency).
Step 6: Finally, garnish it with a bit of chili flakes, and your spicy spinach kabuli chana chutney is ready. You can have it along with any baked or cooked dishes and snack items.
Recipe Card
Kabuli Chana Chutney
Ingredients
First method:
- 1 cup chickpeas kabuli chana, soaked in water overnight and then boiled
- 3 pieces dry red chilies each broken in half
- 5 cloves garlic deskinned
- ½ inch ginger cut into two small pieces
- 3 pieces green chilies each broken in half
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp olive oil
- ½ tsp lemon juice half a lemon
- Fresh coriander leaves for garnishing
Second method:
- 1 cup chickpeas kabuli chana, soaked in water overnight and then boiled
- 5 cloves garlic deskinned
- 2 pieces green chilies whole
- ½ cup spinach washed and cut into small pieces
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp olive oil
- Chili flakes for garnishing
Instructions
First method:
- Take a mixer grinder and put 1 cup of chickpeas (kabuli chana) that has been soaked in water for 6 hours and then boiled. Then, add 3 pieces of dry red chilies (each broken in half), 4 to 5 deskinned cloves of garlic, fresh ginger of ½ inch in size (cut into two small pieces), and 3 pieces of fresh green chilies (each broken in half). (Pro tip: You may skip adding garlic and red chilies to the chutney. And, if you prefer hot and spicy chutney, you can add more red and green chilies to it).
- Then, add 1 tsp of sesame oil to the ingredients in the jar. Finally, add 1 tsp of regular table salt to it.
- Grind it just once to get a coarse paste. Do not add any water to it.
- Now, add 1 tsp olive oil to it. (Pro tip: Adding olive oil at this stage and not initially will allow it to mix nicely with the chutney paste).
- Mix it nicely with a spoon and then add ½ tsp of fresh lemon juice to it. You can also squeeze the juice of half a lemon into it directly. Adding lemon juice will enhance the eventual taste and flavor of the chutney.
- Mix it nicely, transfer it to a bowl, garnish with a piece of fresh coriander leaf, and your homemade tasty and spicy kabuli chana chutney is ready to be served alongside several dishes and snack items.
Second method:
- Put 1 cup of chickpeas (kabuli chana), soaked in water for 6 hours and boiled, along with 4 to 5 deskinned cloves of garlic, and 2 pieces of fresh green chilies (whole) in the grinder.
- Now, add ½ cup of fresh spinach (washed and cut into small pieces) to it.
- Grind it just once to get a coarse paste. Do not add any water to it.
- Then, add 1 tsp of sesame oil, 1 tsp of salt, and 1 tsp of olive oil to the ingredients in the jar as well. (Pro tip: If you do not want to add sesame oil to this chutney, you can use whole sesame seeds in its place).
- Grind it to a fine paste this time. When you are satisfied with the consistency of the paste, transfer it to a bowl. (Pro tip: Do not add too much water at once. Add gradually checking the consistency of the paste. Blend every time you add water to it. However, I prefer having a thick consistency).
- Finally, garnish it with a bit of chili flakes, and your spicy spinach kabuli chana chutney is ready. You can have it along with any baked or cooked dishes and snack items.
