Bihari Suran Chutney Recipe (Bihar Style Elephant Yam Chutney)
Suran/Elephant Yam/Jimikand is a vegetable filled with protein, minerals and antioxidants, that are necessary for our body. It has a very low GI (Glycemic Index), making it safe for people having diabetes. It is rich in Omega 3 fatty acid and thereby helps to reduce bad cholesterol. It also aids digestion and bowel movements and is also believed to have anti-aging properties. This recipe of Suran Chutney is a speciality dish from the State of Bihar. Suran is boiled, mashed and infused with oil, spices and lemon. The preparation is allowed to rest/mature for two to three days for the flavours to be incorporated well. You can even try keeping the chutney in sunlight for a few hours before you refrigerate.
Serve Bihari Suran Chutney as a side dish with your delicious lunch or dinner. You can store it in the refrigerator and serve it everyday with your meals.
You can also try other Chutney recipes such as
20 M
20 M
40 M
4 Servings
Ingredients
- 250 grams Elephant yam (Suran/Senai/Ratalu)
- 2 tablespoons Lemon juice , freshly extracted
- 1 inch Ginger , peeled and grated
- 3 Green Chillies , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Mustard powder
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoons Mustard oil
- Salt , as required
- Onion , for garnishing, finely chopped
- Coriander (Dhania) Leaves , for garnishing, finely chopped
How to make Bihari Suran Chutney Recipe (Bihar Style Elephant Yam Chutney)
To begin making the Bihari Suran Chutney recipe, peel and chop yam into cubes.
Add turmeric power and pressure cook them over medium flame in a cooker with half cup water upto four whistles and switch off.
Drain the excess water and mash the yam using a potato masher or back of a heavy ladle.
Heat a small pan with mustard oil over low flame and when it reaches the smoking point, switch off.
Immediately, add the carom seeds, mustard powder, chilli powder, chopped green chillies, ginger and asafoetida and mix well.
Pour this spiced oil into the mashed yam mixture. Add salt and lemon juice and mix again.
Let the chutney rest for 2-3 days refrigerated before you start using it.
You can garnish with freshly chopped onions and cilantro just before serving.
Adjust the spice taste according to your preference.
Serve Bihari Suran Chutney as a side dish with your delicious lunch or dinner. You can store it in the refrigerator and serve it everyday with your meals.
