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Bombay Chutney
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Lunch Box Recipes, Side Dishes
Cuisine: Indian
Diet: Vegetarian
Servings: 3 people
Calories: 140kcal

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 tsp Turmeric powder
  • ½ tsp Red chili powder
  • to taste Salt
  • 1 tbsp Lemon juice
  • for garnish Cilantro

FOR SEASONING –

  • 1 tbsp Oil 
  • ½  tsp Mustard seeds
  • ½  tsp Cumin seeds
  • 1 tsp Ullutham paruppu / Urad dal
  • 1 tsp 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