Bombay chutney | Besan chutney

Here I am sharing Bombay chutney. Bombay chutney is a vegan and gluten free recipe. This besan or gram flour based chutney is served with poori, dosa, chapati, idli, roti. If we go to small hotels or road side tiffin centers, they serve this chutney.

If we are not in a mood to prepare elaborated curries, then we can prefer this especially during the breakfast meal. Only vegetables needed in this are onions and finely chopped tomatoes. Preparing this curry is extremely easy as it takes minutes to cook.

This Bombay chutney is popular in Andra Pradesh and Tamil Nadu states. This dish is similar to Maharastrian recipe pithla but modifications has been done to suit South Indian palate. Bombay chutney is slightly similar to kadhi, but with thinner consistency.

Serve this curry when it is hot. It thickens when it becomes cool. If it has to be served after sometime then add water and re-heat curry before serving. If tomatoes are tangy and using sour curd, avoid lemon juice.

tasty and quick Bombay chutney | tasty Bombay chutney | Bombay chutney

Ingredients

• Besan or gram flour — 2 Tbsp
• Water — 2.5 cups
• Oil — 2 Tbsp
• Mustard seeds — 1 Tsp
• Urad dal — 1 Tsp
• Chana dal — 1 Tsp
• Cumin seeds — 1 Tsp
• Green chilies — 1
• Ginger — 1/2 inch
• Turmeric — 1/4 Tsp
• Red chili powder — 1/4 Tsp
• Salt — 1 Tsp or to taste
• Onions — 1 medium
• Tomatoes — 2 small
• Coriander — 2 Tbsp
• Lemon juice — 1 Tsp

Steps to make Bombay chutney

• In a bowl, add gram flour and water. Mix well making sure there are no lumps. Keep aside.
• In to kadai, add oil, mustard seeds, urad dal, chana dal, cumin seeds, green chili,ginger and fry.
• Then add onions and turmeric and fry onions.
• Add tomatoes and cook until soft.
• Add red chili powder and mix well.
• Add besan,water mixture and add water. Add salt and cook for 10 minutes.
• Add coriander and mix well.
• Switch off the flame and add lemon juice.
• Serve hot with poori,crispy dosa, idli,roti.
• Enjoyyyy…

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