Quick, delicious and simple Bombay Chutney recipe with detailed step by step pictures. Bombay Chutney for Kadapa Karam Dosa, Besan Chutney recipe – perfect with idli, dosa, poori or chapati!
In a pan heat 2 teaspoon oil and add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida/hing, few fresh curry leaves along with 1 teaspoon grated ginger, 1-2 green chillies slit across, 1-2 dry red chillies cut into halves. Fry for a few seconds.
Now add 1 medium onion thinly sliced. Cook on low flame until it is translucent.
Add 1 small tomato finely chopped. Continue cooking on low flame until they are mushy.
Next add ¼ teaspoon turmeric powder and salt as needed. Continue cooking for another 3-4 mins.
Meanwhile make gram flour slurry by mixing 1.5 tablespoon gram flour with 2 cups of water without any lumps. As the gram flour thickens quite fast, we need a lot of water.
Now pour the slurry into the pan carefully. Make sure the heat is set at low.
Mix well and make sure there are no lumps.
Cook on low flame and in about 4-5 mins, the chutney should start boiling.
As it turns thicker and coats the back of the spoon, check if the raw smell of the besan is gone. If not, add some water and continue cooking for a few minutes. Finally add 2 tablespoon finely chopped coriander leaves/cilantro. Remove from heat.
Serve hot/warm with idli, dosa, chapati or poori. I served it with Kadapa Karam Dosa.
Notes
Adjust the number of red chillies and green chillies depending on the spice preference.
Adjust the amount of water and cooking time depending on the consistency preferred for the chutney.
The chutney thickens quite a lot on cooling down. Adjust it by reheating with enough water before serving again.
Keyword Side Dishes for Idli-Dosa, Side Dishes for Roti