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
- In a bowl, mix the besan flour in 1 cup of water. Mix it smooth without lumps and set it aside.
- Heat the kadai with 1 spoon of oil.s
- Add cinnamon sticks and saunf.
- Add the crushed garlic, onions and the green chillies.
- Saute it for 3 min in low flame and add 3 cups of water.
- Add turmeric powder and salt. Mix it well and allow it to boil.
- 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.
- Close the lid and cook on low flame for 7-8 min or till rawness disappears.
- 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.
It can stay good for 3 or 4 days if refrigerated.
- 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.