BOMBAY CHUTNEY
Jump to RecipeBombay chutney is a simple, mildly spiced South Indian side dish made primarily from gram flour (besan), tomatoes, green chillies and tampered spices. Despite the name “chutney”, it has a soft, gravy-like consistency rather than the thick texture usually associated with chutneys.
Bombay chutney is also called as besan chutney or kadalai maavu chutney (Tamil). It is a quick, easy-to-make side dish that pairs well with any kind of breakfast. It is especially popular in Tamil Nadu, and is commonly served with IDLY, DOSA, POORI and chapathi. It is mostly made in Tamil homes, and is also available in restaurants across South India.
ABOUT THE RECIPE:
This is a traditional recipe, that we make in our home for generations. Besan and curd are the basic ingredients for this recipe. Curd, added to this recipe gives the mild sour taste to this recipe. Either fresh or slightly sour curd is most commonly preferred for this recipe. Using old or extremely sour curd might ruin the taste of the recipe.
INGREDIENTS FOR BOMBAY CHUTNEY:
- BESAN – 1/2 CUP
- CURD – 1 CUP
- TOMATOES (MEDIUM SIZE/DICED) – 2 NOS.
- GINGER (FINELY CHOPPED) – 1 TBSP
- GREEN CHILLIES (FINELY CHOPPED) – 1 TBSP
- TURMERIC POWDER – 1/2 TSP
- ASAFOETIDA – 1/2 TSP
- SALT – AS REQUIRED
- MUSTARD SEEDS – 1/2 TSP
- URID DHAL – 1/2 TSP
- CUMIN SEEDS – 1/2 TSP
- OIL – 2 TBSP
HOW TO MAKE BOMBAY CHUTNEY:
- Add 1/2 cup of besan to a bowl along with 1 cup of water. Whisk it well without any lumps, and keep it aside.
- In a separate bowl, whisk 1 cup of curd along with 1/4 cup of water. Keep it aside.
- Heat a kadai, and add 2 tbsp of oil to it.
- Once the oil is heated, add the mustard seeds and urid dhal to it.
- Once the mustard seeds start to splatter, add the cumin seeds to it. The cumin seeds will start to fry immediately.
- Then add the chopped ginger and green chillies to it.
- Saute them for 15~20 seconds, and add the turmeric powder, asafoetida and salt to it. Saute them for another 30 seconds.
- After about 30 seconds, add the diced tomatoes to it, and mix it well.
- Then turn the flame to medium-low, and add the besan mixture to it. Mix it continuously while adding the besan mixture.
- It will start to thicken immediately.
- Once it thickens, add the curd mixture to it.
- Mix it well, and turn the flame to medium-high. Let it come to boil.
- Once it boils completely, garnish it with curry leaves and coriander leaves.
- Mix them well and turn off the flame.
YUMMY AND DELICIOUS BOMBAY CHUTNEY IS READY.
SERVE IT WITH YOUR FAVOURITE BREAKFAST.
I HAD BOMBAY CHUTNEY WITH CHAPATHI.
VARIATIONS:
- Tomatoes can be chopped according to our preference.
- Finely chopped onions can also be sauteed along with ginger and green chillies for extra flavor.
- The amount of chopped ginger and green chillies can be adjusted according to our preference.
PRO TIPS:
- Mix it continuously while adding the besan mixture. This prevents from forming lumps.
- After adding the curd mixture, mix it well and let it boil completely. This helps to remove the raw flavor of the besan.
NOTE:
This recipe can be stored in the refrigerator for upto 2 to 3 days, and can be reheated when needed.
BOMBAY CHUTNEY
Course: SIDE DISH, BREAKFASTCuisine: SOUTH INDIAN, TAMIL4
servings5
minutes20
minutes150
kcalBombay chutney is a simple, mildly spiced South Indian side dish made primarily from gram flour (besan), tomatoes, green chillies and tampered spices. Despite the name “chutney”, it has a soft, gravy-like consistency rather than the thick texture usually associated with chutneys.
Bombay chutney is also called as besan chutney or kadalai maavu chutney (Tamil). It is a quick, easy-to-make side dish that pairs well with any kind of breakfast. It is especially popular in Tamil Nadu, and is commonly served with IDLY, DOSA, POORI and chapathi. It is mostly made in Tamil homes, and is also available in restaurants across South India.
Ingredients
BESAN – 1/2 CUP
CURD – 1 CUP
TOMATOES (MEDIUM SIZE/DICED) – 2 NOS.
GINGER (FINELY CHOPPED) – 1 TBSP
GREEN CHILLIES (FINELY CHOPPED) – 1 TBSP
TURMERIC POWDER – 1/2 TSP
ASAFOETIDA – 1/2 TSP
SALT – AS REQUIRED
MUSTARD SEEDS – 1/2 TSP
URID DHAL – 1/2 TSP
CUMIN SEEDS – 1/2 TSP
OIL – 2 TBSP
Directions
- Add 1/2 cup of besan to a bowl along with 1 cup of water. Whisk it well without any lumps, and keep it aside.
- In a separate bowl, whisk 1 cup of curd along with 1/4 cup of water. Keep it aside.
- Heat a kadai, and add 2 tbsp of oil to it.
- Once the oil is heated, add the mustard seeds and urid dhal to it.
- Once the mustard seeds start to splatter, add the cumin seeds to it. The cumin seeds will start to fry immediately.
- Then add the chopped ginger and green chillies to it.
- Saute them for 15~20 seconds, and add the turmeric powder, asafoetida and salt to it. Saute them for another 30 seconds.
- After about 30 seconds, add the diced tomatoes to it, and mix it well.
- Then turn the flame to medium-low, and add the besan mixture to it. Mix it continuously while adding the besan mixture.
- It will start to thicken immediately.
- Once it thickens, add the curd mixture to it.
- Mix it well, and turn the flame to medium-high. Let it come to boil.
- Once it boils completely, garnish it with curry leaves and coriander leaves.
- Mix them well and turn off the flame.
- YUMMY AND DELICIOUS BOMBAY CHUTNEY IS READY.
Notes
- VARIATIONS:
Tomatoes can be chopped according to our preference.
Finely chopped onions can also be sauteed along with ginger and green chillies for extra flavor.
The amount of chopped ginger and green chillies can be adjusted according to our preference. - PRO TIPS:
Mix it continuously while adding the besan mixture. This prevents from forming lumps.
After adding the curd mixture, mix it well and let it boil completely. This helps to remove the raw flavor of the besan. - NOTE:
This recipe can be stored in the refrigerator for upto 2 to 3 days, and can be reheated when needed.