bombay chutney recipe / besan chutney / kadalai mavu chutney is a very easy to make chutney which can be prepared very quickly. bombay chutney is basically a Maharashtrian dish, and the highlight of this chutney is that it requires no vegetables.
bombay chutney tastes great with breakfast items like idli, dosa, poori or chapati. it can be made in a jiffy.
bombay chutney or besan chutney as it is called is a gluten free chutney recipe which tastes great with poori or with dosa.
There are many variations available for bombay chutney. Some people don’t add tomatoes and instead of that add curd or yogurt, in some ginger garlic paste is not used and you will find many variations. A slight change in tempering changes the taste of the dish.
Let us learn how to make bombay chutney recipe with step by step pictures.
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how to make bombay chutney with step by step pics
1. Finely chop onion and tomatoes, keep aside.
2. In a bowl, add besan or gram flour. Mix besan by adding a little water to make a paste. Then add the remaining water, mix well without lumps. You can use a wired whisk for this step. (If the quantity of besan is less, then mix well with a spoon, otherwise, use a wired whisk to mix well without lumps. Stir vigorously to remove lumps. If there are lumps, then bombay chutney will not taste good. ) To this add salt and turmeric powder, mix well. Keep aside.
3. Heat oil or ghee in a pan or kadai. Splutter mustard seeds. Add chana dal, urad dal and saute till the dal turns golden brown in color. Then add onion, slit green chilies, ginger garlic paste and saute well till onion becomes translucent.
4. Add chopped tomatoes and saute well till it turns mushy and soft.
5. Now reduce the flame to low. Take the besan mixture, mix it once more, so that besan does not settle at the bottom and get mixed well and then slowly add it to the kadai. Keep stirring. You will find that the mixture thickens. Keep stirring for a few seconds till there are no lumps. Place a lid and cook on low flame for 5 – 6 minutes or till the raw smell disappears. Stir well with a whisk in between. Cook well till the raw smell of besan disappears. Don’t overcook it as the chutney will become thick.
6. Serve bombay chutney with idli, dosa, poori or chapati.
bombay chutney recipe or besan chutney below
- besan or kadala mavu - 2 tablespoons
- water - 3 cups
- onion - 1 (sliced)
- tomato - 2
- green chili - 3 (slit)
- turmeric powder - ¼ teaspoon
- salt - to taste
- coriander leaves - 1 tablespoon (chopped)
- for tempering
- oil / ghee - 1 tablespoon
- chana dal or bengal gram dal - ½ teaspoon
- urad dal - ½ teaspoon
- ginger garlic paste - 1 teaspoon
- Finely chop onion and tomatoes. Keep aside.
- In a bowl, add besan or gram flour, add a little water and make a paste. Then add the remaining water and mix well without lumps using a whisk.
- Add salt and turmeric powder to this and mix well.
- Heat oil or ghee in a kadai.
- Splutter mustard seeds.
- Add urad dal, chana dal and saute till it becomes golden brown in color.
- Add onion, green chilies and saute till onion turns pink.
- Add tomatoes and saute well till it turns mushy and soft.
- Reduce the flame.
- Whisk the besan mixture once and add it to the kadai. Keep mixing.
- Stir nicely till it gets cooked. Keep stirring with a whisk to avoid forming lumps.
- This will take around 5 - 6 minutes.
- Add chopped coriander leaves. Turn off the flame.
- Serve bombay chutney with idli, dosa, poori or chapati.
This chutney thickens on cooling. To make it thinner, add ¼ cup of water and heat it for a few minutes.