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.
Servings: 3 people
- 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
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!
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