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
Course: ChutneyCuisine: IndianDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesLooking for a quick and easy side dish? Try Bombay Chutney, made with Besan flour. Perfect for pairing with Poori/Chapati or Idli/Dosa!
Ingredients
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
Directions
- 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