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Bombay Chutney Recipe

Time and servings

Nutrition

Per servings.

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About

A purpose-based side dish or chutney recipe made with basic ingredients like chickpea flour, onions, and tomato. Bombay Chutney is particularly made for Poori, Dosa & Idli as an alternative to coconut chutney or sabzi curries. The recipe hails from the streets of Mumbai, but due to the exposure, it has become a popular chutney across India. It can be a popular curry for different types of roti, chapati, or even as an accompaniment to a dal rice combo meal. There are many different ways the simple Besan Chutney or Bombay Chutney can be made which is later served for various purposes. The simple and basic chutney is made with a combination of besan flour, tomatoes, and thin onion slices. This combination is more than sufficient without any exotic spice mix added as a topping. However, adding a spice mix like garam masala, or goda masala would enhance the flavor

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Ingredients

  • 3 tbsp besan
  • ½ cup water
  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp chana dal
  • ½ tsp urad dal
  • ½ tsp cumin
  • 2 dried red chilli
  • few curry leaves
  • pinch hing
  • 2 onion (sliced)
  • 1 inch ginger (chopped)
  • 4 chilli (slit)
  • 1 tsp salt
  • ¼ tsp turmeric
  • 1 tomato (cubed)
  • 2 tbsp coriander (chopped)
  • 2 tbsp lemon juice

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Instructions

  1. Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
  2. Prepare a smooth lump free batter. Keep aside.
  3. In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.
  4. Add 2 onion and saute until the onions soften slightly.
  5. Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
  6. Now add 1 tomato, 1 cup water, cover and cook for 3 minutes or until tomato softens.
  7. Add in the prepared besan mixture and mix well.
  8. Once the besan mixture starts to thicken add 2 cups water and stir well.
  9. Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
  10. Boil for 5 minutes or until the besan is cooked well and turns flavourful.
  11. Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.
  12. Finally, enjoy Besan Chutney with poori, chapathi or dosa.

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Step-by-step

1
Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
2
Prepare a smooth lump free batter. Keep aside.
3
In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.
4
Add 2 onion and saute until the onions soften slightly.
5
Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
6
Now add 1 tomato, 1 cup water, cover, and cook for 3 minutes or until the tomato softens.
7
Add in the prepared besan mixture and mix well.
8
Once the besan mixture starts to thicken add 2 cups water and stir well.
9
Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
10
Boil for 5 minutes or until the besan is cooked well and turns flavourful.
11
Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.Besan Chutney for Poori, Idli, Dosa
12
Finally, enjoy Besan Chutney with poori, chapathi, or dosa.

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Video

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Notes

  • Firstly, if you increase the amount of besan then the chutney will be a thick consistency, so make sure to adjust accordingly.
  • Also, keep the chutney slightly spicy as the flavor of besan will subside the spiciness.
  • Additionally, you can also add potato to the chutney to get some bites.
  • Finally, Besan Chutney Recipe tastes great when served with poori.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bombay-chutney-recipe-besan-chutney/