Bombay chutney is not only quick to make but tastes good too and perfect to pair up with Idli, dosa, pongal, vada, oothapam, poori, chapathi etc
About Bombay Chutney
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 quickinstant sidedish this Bombay Chutney is perfect. I have tried Bombaby Chutney before but the raw flavour of besan flour was dominating after that I did’t dare to try it again. Few weeks back when my neighbor 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. This chutney gives nice volume so apt to make it for guests when you are planning to make 2-3 sidedishes.
Bombay Chutney Ingredients
Tempering : A simple temering with mustard seeds, urad dal,chana dal, green chillies and curry leaves is made for bombay chutney. Adding hing gives a nice flavouring. However you can add red chillies too.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 s added for flavour and tomato is added for tangy taste so so not skip it. I usually add 2 small garlic finely chopped for a garlicky flavour but that is purely optional.
📖 Recipe Card
Bombay Chutney Recipe Step by Step
1.Heat oil in a pan – add the items listed under ‘to temper’ let it splutter. 2.Then add onion along with salt saute till it turns transparent. 3.Then add tomatoes. 4.Fry until its mushy and raw smell leaves.Add turmeric powder, give a quick saute. 5.Then add besan flour. 6.Saute for 2 mins. 7.Now add 1 cup water.Keep mixing after adding water else small lumps will form.Let it boil 8.Cook covered for few mins in low flame. 9.Let it boil and cook until its thick and raw flavour of besan flour goes. 10.Finally garnish with coriander leaves and switch off.It will become even more thick so switch off accordingly. 11.Bombay Chutney ready! Hot hot idlis with besan chutney ready to eat!
Expert Tips
Always make sure to roast besan flour before adding water. And cook the chutney in low flame until it becomes thick.Keep mixing after adding water else small lumps will form.Remember the chutney becomes thick after cooling down so switch off accordingly.If it becomes thick add hot water to thin it while serving.
Variations
You can add roughly chopped carrots along with tempering items and cook it.Add 1 small boiled mashed potatoes to make potato masala apt for pooris.Add few chopped capsicum for a unique flavour.
Serving & Storage Suggestion
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.
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.
