Ready-to-cook mixes
Besan Chutney (Kadhi) (50 g)
The yellow besan chutney served with fafda and gathiya. Mix with water, boil for 5–7 minutes and temper. Ready in minutes.
Net weight: 50 g · 100% vegetarian
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- Bardoli recipe since 1980
- FSSAI licensed
- Best before 6 months
How to make besan chutney (kadhi)
- Mix the besan chutney with 300 ml water and stir well.
- Add one chopped green chilli and boil for 5 to 7 minutes.
- Heat 1/4 teaspoon oil, add mustard seeds and sweet neem (curry) leaves, and pour over the chutney.
- Garnish with fresh coriander if you like.
Ingredients
Chana flour, salt, turmeric powder, sugar, citric acid (E330).
Nutrition facts (per 100 g)
| Energy | 390 kcal |
| Total fat | 8 g (10% DV) |
| Saturated fat | 2.5 g (13% DV) |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2230 mg (97% DV) |
| Total carbohydrate | 69 g (25% DV) |
| Dietary fibre | 3 g (11% DV) |
| Total sugars | 28 g (incl. 0 g added) |
| Protein | 11 g (22% DV) |
| Calcium | 46.6 mg (4% DV) |
| Iron | 1.4 mg (8% DV) |
100% vegetarian · Store in a cool, dry place · Best before 6 months from packing date · FSSAI Lic. No. 20720022000846 · Manufactured & marketed by Somnath Bhajiya Center, Bardoli, Gujarat, India
