Sprouted Chana Chutney
20 minutes
1105 reads
About Sprouted Chana Chutney
Sprouted grains are a true powerhouse of nutrition, and this Sprouted Chana Chutney brings those vibrant health benefits straight to your table with irresistible flavor. By sprouting chana (chickpeas), their nutrients become even more potent and digestible, transforming this simple ingredient into a nourishing delight. This chutney isn’t just a treat for your taste buds—it’s a vibrant infusion of vitality for your everyday meals.What sets this chutney apart is its lively combination of young, enzyme-rich sprouts blended with tangy mango, aromatic garlic, fiery green chillies, and a subtle sweetness from jaggery. Sprouted chana is particularly rich in glucoraphanin, an enzyme believed to help protect against cancer-causing agents, making each spoonful both wholesome and delicious.Perfect as a flavorful accompaniment for brunch, lunch, or dinner, this chutney delivers an irresistible mix of zesty, spicy, and gently sweet notes. Savor every bite, knowing you’re indulging in a dish that bursts with both health and flavor.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 2 tbsp Chickpea bengal gram, sprouted
- 1/4 cup Mango boiled
- 4.5 clove Garlic
- 2 Chili Pepper green
- 1 tsp Jaggery
- 1/4 tsp Asafoetida
- 1.5 tsp Salt
- handful Mint leaves
Instructions
- Peel off the mango skin then par boil. Take a blender add all these ingredients and make a smooth paste.
- Your chutney is ready to serve. If you want to keep for sometimes then you can add 1 tbsp extra virgin olive oil as a preservative agent. I don't think you need to preserve, it will be finished within a few days. So keep it in fridge.
Recipe Notes
Additional Tips
- For extra texture and flavor, lightly roast the sprouted chana in a dry pan for 2–3 minutes before blending; this will add a subtle nuttiness while maintaining nutritional value.
- If raw garlic is too pungent for your taste, briefly sauté it with a pinch of asafoetida in a teaspoon of oil before adding to the chutney—this mellows its sharpness without compromising flavor.
- To make the chutney more refreshing during summer, add a handful of fresh coriander or mint leaves before blending; this will balance the heat from the chillies and enhance the green color.
- This chutney can be stored in an airtight container in the refrigerator for up to 3 days. For meal prep, store the blended base without salt and jaggery—add those just before serving to maintain freshness and optimal texture.
Recipe Video
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Recipe Nutrition
Calories: 97kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 1901mgPotassium: 183mgFiber: 3gSugar: 7gVitamin A: 271IUVitamin C: 16mgCalcium: 48mgIron: 1mg
Geeta Biswas
Articles: 919
5 Comments
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I’m thrilled to try this recipe!
I’m loving this recipe already!
Such a beautiful dish! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.
Wow, this looks fantastic!