Senaga Pindi Chutney | Andhra Senaga Chutney | Instant Besan Chutney

Published: May 21, 2020 by Ramya · 2 Comments

Super quick, easy no-grind Andhra Senaga Pindi Chutney recipe with detailed step-wise pictures. Senagapindi Chutney is made with Besan/Gram Flour, best side dish for idli & poori!

Do you have any dish or recipe that you literally loathed as a kid, but eventually came to crave for it?! I most certainly do. The covid lockdown is playing tricks on me, looks like. I am thinking of dishes and recipes that I never thought I would miss. The recent obsession is with the Andhra style Senaga Pindi Chutney. It is almost no-cook instant chutney made with gram flour/besan and tamarind water. I distinctly remember dad making this for us on special Sundays when he took over part of breakfast preparations. It was also a standard side dish on days we have no fresh coconut or roasted peanuts or nothing that could converted into chutney. I remember the spicy tangy chutney that dad would serve us along with hot idlis, a proud preparation from him. I also remember not liking it as much as the regular chutneys that amma made. Fast forward to now, I got up craving for exactly the same senaga chutney that dad made all those years ago. So I had to get the recipe from dad and make it immediately. Check out other Andhra recipes!

Senaga Pindi Chutney is a mostly made in Andhra although versions of the same are made all over the country. For instance, Bombay Chutney is also made with besan and gram flour with additional ingredients like onions, tomatoes and green chillies. The recipe that I am sharing here is how my mammagaru (paternal grandma) always made it at home and that’s how rest of the family learnt it. There are literally two main ingredients – gram flour and tamarind. Of course water. And there is some very spicy tempering. Almost no cooking involved. Andhra Senagapindi Chutney is instant, very easy chutney recipe that works great with soft fluffy idlis. My aunts also serve it as side dish for poori. This has a slightly acquired taste (the husband tried it for the first time and took his time to liking it :D) And you can always cook the chutney if that’s your preferred way. Check out the other side dishes for breakfast recipes!

How to make Senaga Pindi Chutney | Andhra Senaga Chutney | Instant Besan Chutney –

Detailed step-wise picture recipe of making Senaga Pindi Chutney | Andhra Senaga Chutney | Instant Besan Chutney –

To a bowl containing gram flour/besan, slowly pour warm (to hot) water and mix it quickly using a spoon.

If there are lumps, break them quickly and make sure the mixture is smooth & runny.

Now mix it in the tamarind paste. And add salt as needed, mix well. Taste the mixture, it should be tasting tangy. Adjust by adding more tamarind paste as needed.

In a pan heat oil for tempering. Add mustard seeds, cumin seeds and urad dal. As they splutter and urad dal turns golden, add dried red chillies.

As the dried red chillies are roasted, add asafoetida and fresh curry leaves. Fry for a few seconds.

Pour off the hot tempering on the chutney.

Break off the red chillies into halves and mix in the tempering.

Serve immediately with idlis, dosa or poori.

Note –

This chutney is spicy, tangy with mild undertone of besan/gram flour. So adjust tamarind paste per your taste preference. It minimum takes 1.5 teaspoon for ½ cup of flour.
You can also pour the mixture of besan into the tempering if you prefer to completely cook it.
This version of chutney is slightly runny, adjust the amount of water based on the consistency.

Reach out to me at [email protected]! Also follow me on:

Facebook – Cooking From Heart

Pinterest – Cookingfromheart

Instagram – Cookingfromheart

Twitter – Cookinfromheart