Bombay Chutney Recipe (Besan Chutney)
Bombay Chutney (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.
Servings: 4 people
Ingredients
- 4 tablespoon Gram Flour
- 4 cups Water
- 3 tablespoon Vegetable Oil
- ¼ teaspoon Hing skip for gluten free
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 15-20 Curry Leaves
- 2-3 Green Chillies Slit into half
- 1 Tomato Chopped
- 1 Onion thinly sliced
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 2 tablespoon Fresh Coriander Chopped
Instructions
- Mix gram flour with ½ cup water and whisk to make a lump-free batter.
- Add the remaining water and mix well.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add brown mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 5-6 seconds.
- Add onions and green chilies and cook until the onions turn translucent.
- Add chopped tomatoes and ginger and cook for 2-3 minutes.
- Now add turmeric powder, garam masala powder, and salt, and cook for another minute.
- Reduce the heat to medium-low.
- Add the gram flour slurry and mix well. Cook for 12-15 minutes until the besan thickens and the raw smell is gone. Stir frequently while cooking.
- Add chopped cilantro and mix well. Bombay Besan Chutney is ready to serve.
Notes
To make a lump free batter, add little water in besan first and mix it well until smooth. Then add the rest of the water.
Use a wire whisk to make the batter.
If for any reason you have to store it, add some water before heating it as it thicken once cooled.
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Sodium: 104mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 83mg | Calcium: 35mg | Iron: 1mg
