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Bombay Chutney

Bombay Chutney, also referred to as Besan Chutney, is a rapid and easy accompaniment crafted from Kadalai Mavu (Besan flour). It accompanies Poori/Chapati and complements Idli/Dosa.

Bombay Chutney

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: IndianDifficulty: Medium


Prep time


Cooking time



Looking for a quick and easy side dish? Try Bombay Chutney, made with Besan flour. Perfect for pairing with Poori/Chapati or Idli/Dosa!


  • Besan flour – 2 tablespoons

  • Big onion – 1 chopped finely

  • Tomato – 1 chopped finely

  • Green chillies – 2 chopped finely

  • Red chilli powder – 2 pinches

  • Turmeric powder – 2 pinches

  • Asafoetida powder – 2 pinches

  • Curry leaves – few

  • Oil – 4 teaspoon

  • Mustard – ½ teaspoon

  • Jeera (Cumin) – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Lemon Juice- 1/2 teaspoon

  • Salt – ½ teaspoon or as per taste


  • In a kadai, heat oil until it reaches the desired temperature. Then, add mustard seeds and allow them to pop. Next, add cumin seeds, urad dal, and a pinch of asafoetida powder. Fry the mixture until it turns a light brown shade.
  • Introduce the chopped onion, green chillies, and curry leaves to the kadai. Continue frying until the onion becomes translucent.
  • Now, incorporate the chopped tomatoes into the mixture, along with red chilli powder, turmeric, and salt. Fry the ingredients until the tomatoes are thoroughly mashed.
  • Add besan flour to the kadai and fry for one to two minutes on a low flame.
  • Pour in two cups of water and stir well, ensuring the ingredients are thoroughly combined. Allow the mixture to cook on medium heat until it thickens slightly.
  • Once the desired consistency is reached, turn off the flame and add lemon juice, giving it a good stir.
  • Transfer the dish to a serving bowl and garnish with fresh coriander leaves.

Recipe Video

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