1/2 Cup – Besan/Chickpeas Flour
1 – Large Onion
4 – Green Chilies
1/2 tsp – Turmeric Powder
2 Cups – Water
To Taste – Salt
1 tbsp – Oil
1/2 tsp – Mustard Seeds
5-6 – Curry Leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Bombay chutney

. Peel and finely chop onion, green chilies.
. Mix besan with water without any lumps and keep aside.
. In a pan or wok heat oil add mustard seeds and allow to splutter.
. Add chopped onion, green chillis and mix well.
. Add curry leaves and saute until golden brown.
. Saute onion until soft and translucent, add turmeric powder, mix and cook for a minute.Add water to the mixture. Once its start boiling,
. Now add salt and besan batter and mix well.
. Cook in slow to medium flame until besan mixture comes to boil and starts thicken and raw smell goes, do stir in intervals.
. Switch off flame when desire consistency reached (chutney will thicken when it cools too so don’t thicken it very much while cooking).
. Serve hot, warm with idly, poori, dosa.


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