Bombay Chutney Recipe
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.
Servings2
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.
Nutrition Facts
Bombay Chutney Recipe
Amount Per Serving (75 g)
Calories 132
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 133mg6%
Potassium 188mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 173IU3%
Vitamin C 9mg11%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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