Bombay Chutney Recipe | Besan Chutney for Poori, Idli & Dosa with detailed photo and video recipe. Simple and flavored condiment recipe made with gram flour or chickpea flour with Indian spices. It is a quick and easy chutney recipe typically served as a side dish to idli, dosa, and particularly for poori. This chutney recipe is different and can be ideal if you are bored with traditional ones.
Bombay Chutney Recipe | Besan Chutney for Poori, Idli & Dosa with step-by-step photo and video recipe. Chutney recipes are an integral part of indian cuisine and are purpose-based dishes. It is generally consumed as a side dish to solid food, typically during breakfast. One hugely popular, especially in Mumbai Maharashtra, is the Bombay chutney recipe made with besan flour.
I have posted several chutney recipes, which are either coconut or vegetable-based. But this recipe is very unique and is made with chickpea flour. The Bombay chutney recipe has very similar characteristics to the Indian kadhi recipe but with a thicker consistency. Generally, it is served with South Indian staple breakfast recipes like idli and dosa. But my personal preference would be deep-fried poori or even with chapati for dinner. Typically if I am not in the mood to make some fancy and traditional vegetable-based curries, I end up making this chutney. It hardly takes minutes to make this recipe and the only vegetables it requires are sliced onions and finely chopped tomatoes.
The Bombay chutney recipe is simple and easy, yet there are some variations and tips for it. Firstly, ensure the quality of the besan flour is good and not stale. If it is stale, it will end up forming lumps without the smooth consistency. Secondly, in this recipe, I have not added sour curd or yogurt which is added in some variations. You can add it with water which should make it more flavoured and tasty. Lastly, the chutney has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency, and hence add water before preheating it.
Finally, I do request you to visit my other Chutney Recipes Collection with this post of Bombay chutney recipe. It includes recipes like coconut chutney, carrot chutney, idli chutney, dosa chutney, tomato chutney, and onion chutney recipe. In addition, I request you to visit my other related and popular recipe collections like,
About Bombay Chutney
A purpose-based side dish or chutney recipe made with basic ingredients like chickpea flour, onions, and tomato. Bombay Chutney is particularly made for Poori, Dosa & Idli as an alternative to coconut chutney or sabzi curries. The recipe hails from the streets of Mumbai, but due to the exposure, it has become a popular chutney across India. It can be a popular curry for different types of roti, chapati, or even as an accompaniment to a dal rice combo meal.
There are many different ways the simple Besan Chutney or Bombay Chutney can be made which is later served for various purposes. The simple and basic chutney is made with a combination of besan flour, tomatoes, and thin onion slices. This combination is more than sufficient without any exotic spice mix added as a topping. However, adding a spice mix like garam masala, or goda masala would enhance the flavor
Video Recipe
Recipe Card for Bombay Chutney
Bombay Chutney Recipe | Besan Chutney for Poori, Idli & Dosa
Ingredients
- 3 tbsp besan
- ½ cup water
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp chana dal
- ½ tsp urad dal
- ½ tsp cumin
- 2 dried red chilli
- few curry leaves
- pinch hing
- 2 onion, sliced
- 1 inch ginger, chopped
- 4 chilli, slit
- 1 tsp salt
- ¼ tsp turmeric
- 1 tomato, cubed
- 2 tbsp coriander, chopped
- 2 tbsp lemon juice
Instructions
- Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
- Prepare a smooth lump free batter. Keep aside.
- In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.
- Add 2 onion and saute until the onions soften slightly.
- Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
- Now add 1 tomato, 1 cup water, cover and cook for 3 minutes or until tomato softens.
- Add in the prepared besan mixture and mix well.
- Once the besan mixture starts to thicken add 2 cups water and stir well.
- Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
- Boil for 5 minutes or until the besan is cooked well and turns flavourful.
- Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.
- Finally, enjoy Besan Chutney with poori, chapathi or dosa.
Nutrition
How to Make Bombay Chutney with step-by-step photos
- Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
- Prepare a smooth lump free batter. Keep aside.
- In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.
- Add 2 onion and saute until the onions soften slightly.
- Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
- Now add 1 tomato, 1 cup water, cover, and cook for 3 minutes or until the tomato softens.
- Add in the prepared besan mixture and mix well.
- Once the besan mixture starts to thicken add 2 cups water and stir well.
- Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
- Boil for 5 minutes or until the besan is cooked well and turns flavourful.
- Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.
- Finally, enjoy Besan Chutney with poori, chapathi, or dosa.
Notes
- Firstly, if you increase the amount of besan then the chutney will be a thick consistency, so make sure to adjust accordingly.
- Also, keep the chutney slightly spicy as the flavor of besan will subside the spiciness.
- Additionally, you can also add potato to the chutney to get some bites.
- Finally, Besan Chutney Recipe tastes great when served with poori.