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Bombay Chutney Recipe

Bombay chutney is a gravy kind of chutney, served as a side dish with breakfast items like dosa, idli, puri, chapati and roti. It is a besan based, thick gravy dish. My mom used to make this and as a kid I used to wonder why it is called so? Later, I learnt it is basically a Maharashtrian cuisine, but it is popular down South especially in Andhra Pradesh and Tamil Nadu.




  • 2 tablespoons of besan / chickpea flour (heaped tablespoons)
  • 5 cloves of garlic crushed with skin
  • 1 teaspoon of oil
  • 1 small piece of cinnamon stick
  • 1 teaspoon of urd dal
  • 1 teaspoon of saunf / Fennel seeds (Whole or powder)
  • 4 to 5 green chillies
  • 1 medium size onions
  • 1 pinch of turmeric powder
  • Salt as needed

For Garnishing - Curry leaves 


  1. In a bowl, mix the besan flour in 1 cup of water. Mix it smooth without lumps and set it aside. 
  2. Heat the kadai with 1 spoon of oil.s
  3. Add cinnamon sticks and saunf.
  4. Add the crushed garlic, onions and the green chillies.
  5. Saute it for 3 min in low flame and add 3 cups of water.
  6. Add turmeric powder and salt. Mix it well and allow it to boil.
  7. Slowly add the besan water and keep stirring continuously. You will find that the mixture will thicken. Keep stirring for a few secs till there are no lumps.
  8. Close the lid and cook on low flame for 7-8 min or till rawness disappears. 
  9. Garnish it with curry leaves.


 Tasty and yummy chutney is ready! 


Tips / variations:    

Make sure you don’t overcook it; as the mixture will become too thick.


Shelf Life:

       It can stay good for 3 or 4 days if refrigerated.


Nutrients value: 

  • Besan flour helps to treat Acne; the zinc in gram flour can fight infections that cause acne. It also helps to 
  • Removes Tan and exfoliates Dead Skin.