Bombay Chutney is made with besan flour, onion, tomato and few basic spices. Bombay Chutney also known as Besan Chutney is a great side dish for idli, dosa, poori, chapathi etc. It is quick and easy to make, pairs up well with many tiffin items too. Do try this quick side dish and enjoy.
Bombay Chutney is made with kadalaimaavu also known as besan flour. Besan flour is added to gravies to give thickness and creaminess to the gravy. It is not only quick to make but tastes good too and perfect to pair up with Idli, dosa, pongal, oothapam, poori, chapathi etc
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About Bombay Chutney
Bombay Chutney is made by first tempering basic spices like mustard seeds, chana dal, green chilli, ginger, hing then cooked with onion, tomato and gram flour slurry. Bombay Chutney is often served by road side sellers to accompany with tiffin items.
Bombay Chutney is an excellent alternate to our regular potato masala which we pair up with poori. So when we don't have veggies in hand or want to make a quick instant side dish this Bombay Chutney is perfect.
Bombay Chutney is versatile you can add vegetables like potato, peas, carrot, beans etc. You can make it simple without vegetables which makes a great side dish too. This chutney gives nice volume so apt to make it for guests when you are planning to make 2-3 side dishes.
First time when I tried Bombay Chutney, the raw flavour of besan flour was dominating after that I did't dare to try it again. Then months later my neighbour told me about this chutney wanted to give it a try but this time followed her method and it came out soo good. Yes the trick is to roast besan flour before adding water and voila the chutney has a nice aroma and nutty flavour.
Bombay Chutney Video
Bombay Chutney Ingredients
- Mustard seeds - A simple tempering with mustard seeds, let it crackle before adding other ingredients.
- Chana dal - is added while tempering, adds crunch to the chutney,
- Hing - adds flavour and aids in digestion.
- Green chilli, Ginger - Green chilli and ginger is added for spice and flavour.
- Curry leaves - is added while tempering, adds nice aroma and flavour.
- Turmeric powder - is added for color and taste.
- Besan flour - Use fine besan flour and make sure to roast it before adding water to cook. Also simmer in low flame until raw smell leaves.
- Onion, Tomato - Onion is added for flavour and tomato is added for tangy taste so do not skip it.
- Coriander leaves - adds herb taste and freshness to the chutney.
- Oil - I have used groundnut oil, you can use any cooking oil.
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How to make Bombay Chutney Step by Step
1.Heat 1 tablespoon oil in a pan add ½ teaspoon mustard seeds, let it splutter.
2.Add 1 teaspoon chana dal, few curry leaves, 1 green chilli, ½ inch ginger and ¼ teaspoon hing.
3.Give a quick saute until dal turns golden.
4.Now add ½ cup finely chopped onion, salt to taste along with ¼ teaspoon turmeric powder.
5.Saute until onions turn transparent then add ¼ cup tomatoes.
6.Saute for a minute then cook covered until it turns mushy.
7.Then add 2 tablespoon besan flour.
8.Give a quick saute for a minute.
9.Add 2 cups water.
10.Mix well without any lumps.
11.Boil in medium flame.
12.Cook until thick, add 1 tablespoon coriander leaves.
13.Mix it well and switch off. Switch off when it is slightly runny as it thickens a bit after cooling.
Bombay Chutney is ready! Serve with idli, dosa, poori, chapathi etc.
Expert Tips
- Tempering - While tempering make sure to let mustard seeds crackle before adding other ingredients. Also let chana dal turn golden before adding onion.
- Roasting besan - Always make sure to roast besan flour before adding water to avoid raw smell of besan in chutney. Cook the chutney in low medium flame until it becomes thick.
- Mixing - Keep mixing after adding water to avoid lumps forming.
- Consistency - Remember the chutney becomes thick after cooling down so switch off accordingly.If it becomes thick add hot water to thin it while serving.
- Variation - You can add roughly chopped carrots, peas, beans or boiled potatoes to make a gravy to pair up with chapathi or poori.
Serving & Storage
You can serve Bombay Chutney with idli, dosa, uttapam, poori, chapathi etc. It even goes well with upma varieties if made a bit more runny.
This keeps well for about a day in room temperature and you can extend the shelf life for 2 days if refrigerated. If refrigerated the chutney becomes more thick so few minutes before serving add water and simmer for 2 mins to get the desired consistency.
FAQS
1.What is Bombay Chutney?
Bombay chutney is nothing but a chutney made using besan flour or chickpea flour or kadalai maavu. Though it is popularly called Bombaby Chutney it is more like a curry in consistency perfect to pair up with tiffin items like idli, dosa, poori , chapathi etc.
2.What to serve Bombay Chutney with?
Bombay Chutney is perfect to pair up with idli, dosa, uttapam or even poori, chapathi etc.
3.How to make Bombay Chutney thick or runny?
Bombay chutney consistency is purely your preference you can make it thick and creamy like how I have made or add little more water to make it slightly runny. Both tastes good so make your preference according to the main dish you are going to serve with. For upma varieties it will be good it the chutney is runny, for idli, dosa it will be good if it is slightly thick.
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📖 Recipe Card
Bombay Chutney Recipe
Ingredients
- 2 tablespoon besan flour
- ½ cup onion (chopped finely)
- ¼ cup tomato (chopped finely)
- ¼ teaspoon turmeric powder
- 2 cups water
- 1 tablespoon coriander leaves (chopped finely)
- salt to taste
To temper
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 green chilli slitted
- few curry leaves
- ¼ teaspoon hing
- ½ inch ginger
Instructions
- Heat 1 and ½ tablespoon oil in a pan add ½ teaspoon mustard seeds, let it splutter.
- Add 1 teaspoon chana dal, few curry leaves, 1 green chilli, ½ inch ginger and ¼ teaspoon hing.
- Give a quick saute until dal turns golden.
- Now add ½ cup finely chopped onion, salt to taste along with ¼ teaspoon turmeric powder.
- Saute until onions turn transparent then add ¼ cup tomatoes.
- Saute for a minute then cook covered until it turns mushy.
- Then add 2 tablespoon besan flour.
- Give a quick saute for a minute.
- Add 2 cups water.
- Mix well without any lumps.
- Boil in medium flame.
- Cook until thick, add 1 tablespoon coriander leaves.
- Mix it well and switch off. Switch off when it is slightly runny as it thickens a bit after cooling.
- Bombay Chutney is ready! Serve with idli, dosa, poori, chapathi etc.
Video
Notes
- Tempering - While tempering make sure to let mustard seeds crackle before adding other ingredients. Also let chana dal turn golden before adding onion.
- Roasting besan - Always make sure to roast besan flour before adding water to avoid raw smell of besan in chutney. Cook the chutney in low medium flame until it becomes thick.
- Mixing - Keep mixing after adding water to avoid lumps forming.
- Consistency - Remember the chutney becomes thick after cooling down so switch off accordingly.If it becomes thick add hot water to thin it while serving.
- Variation - You can add roughly chopped carrots, peas, beans or boiled potatoes to make a gravy to pair up with chapathi or poori.
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