Green Beans Chutney

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Green Beans have a surprising versatility and while you may use them commonly in rice, curries and salads, this chutney is a delightful way of using green beans.


  • Green beans – 100 grams
  • Freshly grated coconut – 50 grams
  • Mustard – 1 tsp
  • Fenugreek – 1 tsp
  • Urad Dal – 1tbsp
  • Coriander seeds (Dhania) – 1 tbsp
  • Tamarind pulp – 1 tbsp
  • Red chillies: 2-3
  • Garlic: 4-5 cloves
  • Oil: 3 tbsp
  • Asaefoetida – a pinch
  • Curry leaves – 1 sprig
  • Salt to taste


  • Heat oil in a pan. Add mustard and allow to splutter. Add fenugreek, Urad dal, Coriander seeds, Red chillies, garlic and tamarind pulp.
  • Add beans and fry on low heat. Can add a little water if you feel the mixture is dry.
  • Cover and allow to cook for 10 minutes.
  • Cool the mixture prepared above and grind with fresh coconut and salt.
  • Heat 1 tsp oil, add asaefoetida and curry leaves and once it is hot, temper the chutney.
  • Enjoy with rice, chappati or dosa – have fun experimenting.

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