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Home » Side Dishes » Chutney

Published: Feb 12, 2016 · Modified: Jan 29, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Bombay Chutney – Besan Chutney

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Bombay Chutney is a very quick recipe to make and also require very basic ingredients. This Besan Chutney is an excellent side dish for Roti or Poori.

Bombay Chutney in a Tawa

Growing up I have always seen my paati (Grandmother) make this chutney for herself to eat with poori while we ate the side dish with masala. Paati used to make it without onions and I was never very fond of the texture of this chutney. When working on recipes for this week’s theme – Bachelor cooking, this chutney came to my mind.

I knew this was a very quick recipe to make and also required very basic ingredients. If I just have to make lunch for me, I am usually lazy to make chapattis and hence eat the frozen ones.

My husband also uses the frozen parathas when I am out of town and tries to make a simple dal or some basic subzi. This recipe is also one such recipe that is easy to make and also very flavorful.

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This Besan Chutney is very mild without much texture, so I decided to make it with lots of onions and tomatoes and also used good amount of green chilies. I also went quite liberal on the ginger and these helped a lot to increase the flavor of the dish.

Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy

Bombay Chutney in a pan with tray

Ingredients to make Bombay Chutney – serves 2 or 3

  • Kadalai Maavu / Besan – ¼ cup
  • Onion – 1 medium (sliced thin)
  • Tomatoes – 2 (chopped)
  • Green chilies – 3 (chopped)
  • Ginger – ½ inch piece (grated)
  • Turmeric powder – ½ tsp
  • Red chili powder – ½ tsp
  • Salt – to taste
  • Lemon juice – 1 tbsp
  • Cilantro – for garnish

For seasoning –

  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Ullutham paruppu / Urad dal – 1 tsp
  • Kadalai paruppu / Channa dal – 1 tsp
  • Curry leaves – few
Bombay Chutney in a Tawa with Roti

Procedure to make Bombay Chutney –

  • Take the besan in a bowl and add about 2 cups of water to it. Mix it well so there are no lumps and leave it aside.
Besan in a Bowl
  • In a frying pan, heat the oil. Add the seasoning ingredients and let it fry for a minute. Now add the green chilies and ginger and fry for about 30 more seconds.
Seasoning the ingredients in a plate
  • Add the onions and sauté until they are soft and translucent. Add the tomatoes, turmeric powder, and red chili powder along with salt and let it cook until the tomatoes are soft and mushy.
  • Reduce the flame and add the besan mixture slowly. Keep stirring and cooking in low flame until the raw smell of besan goes away and the mixture thickens. If you think that the mixture is thickening too quickly, add more water and then cook it.
Cooking the ingredients in a Pan
  • Turn off the flame when the chutney is cooked (takes about 5-6 minutes in low flame) and then add the lemon juice and garnish with cilantro.
Mixing the Ingredients in a pot
  • Serve the Besan Chutney with chapatti, poori or Dosai!
Serve the Chutney

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Bombay Chutney

Bombay Chutney – Besan Chutney

Bombay Chutney is a very quick recipe to make and also require very basic ingredients. This Besan Chutney is an excellent side dish for Roti or Poori.
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Course: Breakfast, Lunch Box Recipes, Side Dishes
Cuisine: Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 140kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Tawa
  • spatula

Ingredients

  • ¼ cup Kadalai Maavu / Besan
  • 1 medium Onion Sliced thin
  • 2 Tomatoes Chopped
  • 3 Green chilies Chopped
  • ½ inch piece Ginger Grated
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • to taste Salt
  • 1 tablespoon Lemon juice
  • for garnish Cilantro

FOR SEASONING –

  • 1 tablespoon Oil 
  • ½  teaspoon Mustard seeds
  • ½  teaspoon Cumin seeds
  • 1 teaspoon Ullutham paruppu / Urad dal
  • 1 teaspoon Kadalai paruppu / Channa dal
  • few Curry leaves

Instructions

  • Take the besan in a bowl and add about 2 cups of water to it. Mix it well so there are no lumps and leave it aside.
  • In a frying pan, heat the oil. Add the seasoning ingredients and let it fry for a minute. Now add the green chilies and ginger and fry for about 30 more seconds.
  • Add the onions and sauté until they are soft and translucent. Add the tomatoes, turmeric powder and red chili powder along with salt and let it cook until the tomatoes are soft and mushy.
  • Reduce the flame and add the besan mixture slowly. Keep stirring and cooking in low flame until the raw smell of besan goes away and the mixture thickens. If you think that the mixture is thickening too quickly, add more water and then cook it.
  • Turn off the flame when the chutney is cooked (takes about 5-6 minutes in low flame) and then add the lemon juice and garnish with cilantro.
  • Serve with chapatti, poori or Dosai!

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 168mg | Potassium: 364mg | Fiber: 5g | Sugar: 7g | Vitamin A: 791IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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