Kathi chutney is served with methi ni bhaji na gota (fenugreek green fritters), fafda (chickpea flour crisps), etc. When you buy gota or fafda from a street vendor or farsan (savory food) shop, you will also get this chutney, especially in Gujarat.
Ingredients
¼ cup chickpea flour
1 tablespoon yogurt
½ cup water
1 tablespoon olive oil
½ teaspoon mustard seeds
Pinch of asafetida
¼ teaspoon turmeric
5 to 6 curry leaves
1 jalapeno or serrano chili, cut lengthwise
1 tablespoon cilantro, finely chopped
Directions
Combine chickpea flour, yogurt and water in a bowl until smooth paste. Heat oil in a small pot until simmering. Add mustard seeds and let them sizzle. Add rest of the ingredients and sauté it for 30 seconds. Add chickpea flour mixture and immediately stir to avoid lumps. Keep stirring until chutney thickens, for 3 to 4 minutes. Consistency of chutney should be like ketchup. Remove from heat and transfer to serving bowl. Serve it warm, if chutney thickens too much loosen with warm water. Garnish with cilantro. Makes about ½ cup.
Recipe by Lovely Masala at http://www.lovelymasala.com/recipe-gujarati-chutney/