There are many such dishes in the traditional recipes of Bihar which are very simple yet delicious in taste. One such special recipe is ‘Barabar Ki Chutney’, whose name itself tells that every ingredient is added in equal quantity. This chutney is especially made in winter because green vegetables and spices are very fresh in this season. Its biggest specialty is that it is prepared instantly, tastes absolutely rustic and goes superhit with any food – paratha, litti, rice or snacks.
But there is one special ingredient in the recipe of this chutney which people often forget, whereas it enhances its real flavor – dry mango powder. The sourness of dry mango powder balances the chutney and doubles its taste.
Why is it called ‘barar ki chutney’
This chutney is called “barar ki chutney” because it contains garlic, ginger, coriander, chilli and tomato. All these ingredients are mixed in equal proportions. By keeping equal quantity its taste becomes perfectly balanced. Not too spicy, not too sour and not too garlicky. This is the reason why it is considered a perfect desi chutney, which is liked by people of all ages.
Mango powder- the most important taste of this chutney
Mango powder adds sourness and freshness to this chutney. Especially in winter, tomatoes become a little sweet, in such a situation adding mango powder gives that old desi sour and spicy taste to the chutney. Without this, the chutney may appear slightly flat. This is the reason why mango powder is definitely added while making it in the homes of Bihar.
Ingredients for making equal chutney
Garlic – 1/2 cup
Ginger – 1/2 cup
Green chilli – 1/2 cup
Green Coriander – 1/2 cup
Tomato – 1/2 cup
Dry mango powder – 1–2 tsp (can increase or decrease as per taste)
Salt – as per taste
Mustard oil – 1–2 tsp (necessary for desi flavour)
How to make Barabar Chutney – Step-by-Step
1. Take all the ingredients equally
First of all, wash all the ingredients and cut them in equal quantities. It is because of this ‘equal’ ratio that the taste of the chutney becomes so special.
2. Mixi or cob-batta, both will work
If you want, you can grind it in a mixer or make it in the indigenous way by rubbing it on a cob. The taste of Sil-Batta Chutney is extra tasty.
3. Add dry mango powder
Don’t forget to add 1–2 spoons of dry mango powder while grinding. This is the hero ingredient of this recipe, which gives sour, fresh and amazing taste to the chutney.
4. Mix salt and oil
Add salt and a little mustard oil to the ground chutney and mix well. Oil deepens the flavor of the chutney and it also lasts longer.
With whom to eat this chutney
This chutney is so versatile that it goes well with almost every winter meal.
litti-chokha
Aloo Paratha
Mooli Paratha
rice and lentils
dal-baati
Snacks and Pakodas
