Cluster Bean Chutney | How to make Cluster Bean Chutney

By Neelima Katti  |  18th Mar 2016  |  
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  • Cluster Bean Chutney, How to make Cluster Bean Chutney
Cluster Bean Chutneyby Neelima Katti
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About Cluster Bean Chutney Recipe

Cluster beans/ gavar/ chavlekayi tastes way better in chutney form than in the curries. I end up licking it from the mixer jar itself and a substantial portion is already gone before it reaches the plate.

The delicious and mouthwatering Cluster Bean Chutney is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Cluster Bean Chutney is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Cluster Bean Chutney. Neelima Katti shared Cluster Bean Chutney recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Cluster Bean Chutney. Try this delicious Cluster Bean Chutney recipe at home and surprise your family and friends. You can connect with the Neelima Katti of Cluster Bean Chutney by commenting on the page. In case you have any questions around the ingredients or cooking process. The Cluster Bean Chutney can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Cluster Bean Chutney with other users

Cluster Bean Chutney

Ingredients to make Cluster Bean Chutney

  • oil - 1 tablespoon
  • green chilly 2-3 (as per taste)
  • Dry red chilli 1-2 (as per taste)
  • Cluster beans/ gavar/ chavalekayi (cut in one inch sized pieces) - 1 cup
  • garlic 3 - 4 cloves
  • salt as per taste
  • tamarind - 1 tablespoon
  • sesame seeds/ til (dry roasted) 2-3 tablespoons
  • Groundnuts (dry roasted) 4-5 tablespoons
  • For tempering: oil 1 tablespoon
  • mustard seeds - 1 teaspoon
  • turmeric - 1/4 teaspoon
  • Dry red chilli - 1
  • curry leaves 10-15 leaves

How to make Cluster Bean Chutney

  1. Heat oil in a pan and saute green chillies, red chillies and cluster beans separately.
  2. Let the beans fry till they are soft and tender.
  3. Add crushed cloves of garlic and fry.
  4. Add tamarind and close the lid for a few minutes.
  5. Turn off the flame, let the ingredients cool down.
  6. Transfer all the contents into a mixer jar, add dry roasted sesame seeds and groundnut seeds, adding a little water at a time grind all the ingredients together into a coarse paste.
  7. For tempering heat oil in a pan, add mustard seeds, turmeric powder, red chilly and curry leaves.
  8. Pour the hot tempered oil onto the chutney just before serving.

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