Cluster beans/ gavar 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.

Ingredients (in approximate amounts)

  • Oil- 1 tablespoon
  • Green chilly- 2-3 ( as per taste)
  • Dry red chilly – 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

       *you can replace it with hing/asfoetida- ½ teaspoon

For tempering:

  • oil- 1 tablespoon
  • mustard seeds- 1 teaspoon
  • turmeric- ¼ teaspoon
  • dry red chilly- 1
  • curry leaves- 10-15 leaves


  • Heat oil in a pan and sauté green chillies, red chillies and cluster beans separately.
  • Let the beans fry till they are soft and tender.
  • Add crushed cloves of garlic and fry .
  • Lastly add tamarind and close the lid for few minutes.
  • Switch off the flame, let the ingredients cool down.
  • Transfer all the contents into a small 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.
  • For tempering heat oil in a pan, add mustard seeds, turmeric powder, red chilly , curry leaves.
  • Pour the hot tempered oil onto the chutney just before serving.
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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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1 Response

  1. mamta says:

    I hardly make fresh chutneys…but the way you have presented the prep work has been inspiring me to make them frequently. I feel they are better than stored pickles with huge amounts of oil and salt for everyday use.

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