Bombay Chutney or Besan Chutney is a curry-like dish made using chickpea flour and spices. It is a great side dish for poori, dosa, idli, chapati or roti. Here is how to make it.
Here are some more South Indian Chutney recipes, that can be served with your breakfast – South Indian Coconut Chutney, South Indian Tomato Onion Chutney, Green Coconut Chutney, Red Coconut Chutney, and Andhra Style Peanut Chutney.
About This Recipe
Bombay Chutney which is also called Besan Chutney or Kadalai Maavu Chutney is a South Indian chutney that is made of gram flour.
Glam flour is cooked along with green chilies and tomato and a tadka is given to spice up the chutney.
This chutney is very popular down South especially in Andhra Pradesh and Tamil Nadu.
Whenever you are making something like Dosa, Idli, or Paratha for breakfast, serve it with Bombay Chutney and it will make your breakfast even more delicious.
This is a great gluten-free and vegan option to serve along with your breakfast dishes.
The vegetables in this chutney give this chutney a nice crunch when served along with any of your breakfast items.
Also if you are bored of your regular South Indian chutneys, you should definitely give this one a try.
Tomato – Use red and ripe tomatoes to make this chutney for the best taste.
Besan – Besan gives it a nice texture and adds to the taste. Besan and tomatoes go really well along and makes this chutney even more delicious.
Spices – This recipe uses basic spice powders that include turmeric powder, red chili powder, garam masala powder, and salt.
Curry Leaves and Green Chillies – Curry Leaves gives this Chutney a South Indian touch and a distinct flavor too, whereas Green Chillies gives it that right hint of spiciness.
Other Ingredients – Other than the above-mentioned ingredients, you will need mustard seeds, cumin seeds, hing, onion, and fresh coriander.
Step by Step Recipe
Mix gram flour with water and whisk to make a lump-free batter.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, cumin seeds, thing, and curry leaves and let them crackle for a few seconds.
Add onion and green chillies and cook until onion turns translucent.
Add tomatoes and cook for 2-3 minutes.
Now add turmeric powder, red chili powder, garam masala powder, and salt to taste and cook for another minute.
Add the besan mixture and cook on medium heat until the besan thickens.
Add fresh coriander and mix well. Bombay chutney is ready to serve.
There are many variations of this chutney and each home makes it differently.
While I have added only tomatoes, onions, and green chilies, you can also add potatoes and curd.
The tomato and onion version tastes great with Dosa, Idli, while the potato and curd ones taste delicious when served along with hot puffed Puris.
Cooked besan along with tomatoes, onions, and green chilies makes anything taste better. You can serve it in many ways,
Serve Bombay Chutney along with South Indian Breakfast items such as Ghee Roast Dosa, Masala Dosa, Idli, Neer Dosa, etc.
Add curd to this Besan Chutney and serve it along with hot Puris, be it a simple plain Puri, Ajwain Puri, Palak Puri, or any other Puri that you like to make at home.
Also, serve this delicious chutney along with your everyday meals. It makes for a great side dish too.
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Bombay Chutney Recipe
- 4 tbsp Gram Flour
- 4 cups Water
- 3 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 15-20 Curry Leaves
- 2-3 Green Chillies (Slit into half)
- 1 cup Tomato (Chopped)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- Mix gram flour with water and whisk to make a lump free batter.
- Heat vegetable oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds, hing and curry leaves and let them crackle for a few seconds.
- Add onion and green chillies and cook until onion turns translucent.
- Add tomatoes and cook for 2-3 minutes.
- Now add turmeric powder, red chilli powder, garam masala powder and salt to taste and cook for another minute.
- Add the besan mixture and cook on medium heat until the besan thickens.
- Add fresh coriander and mix well.
- Bombay chutney is ready to serve.