Delicious chickpea chutney (Kabli chana chatni) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 395) by Yamuna Devi

  • curry leaves
  • sesame oil
  • Show all ingredients...

  • EYB Comments

    Can substitute buttermilk for plain yogurt, almond butter for sesame butter, and sesame oil for ghee. Dried chickpeas must soak in water 8 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans in yogurt-poppy seed sauce (Barbatti tari sabji); Vegetable chowder (Sabji doodh shorba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk for plain yogurt, almond butter for sesame butter, and sesame oil for ghee. Dried chickpeas must soak in water 8 hours or overnight.

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