Sukhi Bhel Chutney

Indian Street Food Series can't be complete without Bhel. I have tried so many versions of Bhel but Sukhi Bhel or dry Bhel is so light and perfect for summer. The most important part of this Bhel is the chutney. If you get the chutney right then everything comes together so well and tastes so delicious. I am sharing my mother in laws recipe that has been tried and tested for over 30 years and we all love how this chutney tastes in dry Bhel. The chutney is completely vegan and jain.

It stores very well in an airtight container in the refrigerator for few months. Check my notes before making it.

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Prep Time 20

Course Appetizer, Side Dish

Cuisine Indian, Indian Street Food

Servings 10 servings

Ingredients

2 cups roasted split bengal gram
1/2 cup mint leaves washed and completely dried
10 curry leaves
3/4 cup cilantro washed and completely dried
15-20 green chilies (modify based on your taste)
salt as needed
2 tablespoon ginger

Instructions

Wash and dry all the greens completely
In a food processor grind the bengal split gram and make sure it is coarse
Remove the bengal split grams from the food processor
Grind mint leaves, ginger, green chilies, cilantro leaves and curry leaves to a coarse mixture
Add the bengal split grams to the mixture now and add salt and grind it again
Taste the chutney and adjust the salt if needed
Lay the chutney in a wide pan and let it air dry for few hours
Store the chutney in a container in the refrigerator for few months

Notes

Before making the chutney make sure the mint leaves and cilantro leaves are washed and let it air dry for few hours
If the water is not absorbed, use a kitchen towel to wipe the water
While grinding the chutney, make sure it is coarse and not fine
Adjust the salt and spice based on your preference
After grinding, take out the chutney in a wide pan and mix everything well and let it air dry for few hours before storing it in an airtight container in the refrigerator

Keyword Bhel, chutney