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, chapathi or roti. Here is how to make it.
Chutneys are one of those condiments that can spice up any meal, and therefore I love making them at home and always have some ready in my fridge, as they store well for about a week depending upon the ingredients.
They are great to serve along with Breakfast such as Paratha, Dosa, Idli, Puri or even along with our everyday meals.
There is one chutney which I absolutely love to make at home, but always fresh because it has gram flour and is super quick and easy to make.
This chutney is called Bombay Chutney or Besan Chutney, which 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.
Learn how to make this chutney, which you will find in every roadside tiffin center or hotel in Andhra Pradesh and Tamil Nadu.
What is Bombay Chutney?
This 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 is a great gluten-free and vegan option to serve along with your breakfast dishes.
You must be thinking if it is a South Indian Chutney, why it is called Bombay Chutney?
Well, it is said that this chutney is a South Indian adaption of Pithla, which is a besan based, thick gravy popularly served with bhakri roti which is a staple dish of Maharashtrian cuisine.
There are many variations of this chutney and each home makes it differently.
While I have added only tomatoes, onions and green chillies, 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.
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.
Ingredients
Serving Suggestions
Cooked besan along with tomatoes, onions and green chillies 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.
Serve it along with Tawa Paratha, Laccha Paratha or Chapati for a quick and healthy breakfast.
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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, 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.
Bombay Chutney Recipe
Ingredients
- 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)
Instructions
- 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.
Notes
Did you make this recipe? Let me know!