> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Bombay Chutney Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 113 kcal |
| Carbohydrates | 13 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated fat | 0.5 g |
| Sodium | 489 mg |
| Potassium | 333 mg |
| Fiber | 3 g |
| Sugar | 5 g |
| Vitamin A | 613 IU |
| Vitamin C | 65 mg |
| Calcium | 35 mg |
| Iron | 1 mg |
## 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
## 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
## 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.
## Step-by-step
Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
Prepare a smooth lump free batter. Keep aside.
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.
Add 2 onion and saute until the onions soften slightly.
Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
Now add 1 tomato, 1 cup water, cover, and cook for 3 minutes or until the tomato softens.
Add in the prepared besan mixture and mix well.
Once the besan mixture starts to thicken add 2 cups water and stir well.
Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
Boil for 5 minutes or until the besan is cooked well and turns flavourful.
Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.
Finally, enjoy **Besan Chutney** with poori, chapathi, or dosa.
## Video
## 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/](https://hebbarskitchen.com/bombay-chutney-recipe-besan-chutney/)
