Bombay Chutney
Bombay Chutney is easy and quick to cook. Bombay Chutney is a great side dish for poori, chapathi, idli and dosa.
Servings2
Ingredients
- 1 tablespoon besan flour
- 1 medium sized onion (chopped roughly)
- 1 medium sized tomato (chopped roughly)
- 3/4 teaspoon turmeric powder
- 1 cup water
- 1 tablespoon coriander leaves (chopped finely)
- salt to taste
To temper:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon chana dal
- 1 no green chilli slitted
- few curry leaves
- a pinch hing
Instructions
- Heat oil in a pan - add the items listed under 'to temper' let it splutter then add onion along with salt saute till it turns transparent. Then add tomatoes.
- Fry until its mushy and raw smell leaves. Add turmeric powder, give a quick saute. Then add besan flour. Saute for 2 mins.
- Now add 1 cup water and let it boil, cook covered for few mins in low flame.
- Let it boil and cook until its thick and raw flavour of besan flour goes.
- Finally garnish with coriander leaves and switch off. It will become even more thick so switch off accordingly.
- Serve Bombay Chutney hot with idli dosa or chapathi.
Video
Notes
- If you want you can add a drizzle of lemon juice for a more tangy taste.
Nutrition Facts
Bombay Chutney
Amount Per Serving (75 g)
Calories 153
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 55mg2%
Potassium 292mg8%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 908IU18%
Vitamin C 213mg258%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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