Bombay Chutney Recipe | Gram Flour Chutney Recipe

Bombay Chutney It is made from gram flour, onion, tomato and some basic spices. Bombay Chutney also known as Besan Chutney is a great side dish for Idli, Dosa, Puri, Chapati etc. It is quick and easy to make, also pairs well with many tiffin items. Do try this quick side dish and enjoy.

Bombay chutney is made from kadalaimavu also known as gram flour. Gram flour flour is added to the gravy to make it thick and creamy. Not only is it quick to make but it also tastes good and is perfect to have with idli, dosa, pongal, uthapam, puri, chapati etc.

About Bombay Chutney

Bombay chutney is made by first tempering basic spices like mustard seeds, chana dal, green chillies, ginger, asafoetida, then cooking it with a batter of onions, tomatoes and gram flour. Bombay chutney is often served by roadside vendors along with tiffin items.

Bombay chutney is an excellent alternative to our regular aloo masala that we make with puri. So when we don’t have vegetables or want to make a quick side dish then this Bombay Chutney is perfect.

Bombay chutney is versatile, you can add vegetables like potatoes, peas, carrots, beans etc. You can also make it simple without vegetables which also makes a great side dish. This chutney gives a good quantity so it is suitable to make for guests when you are planning to make 2-3 side dishes.

The first time I had Bombay Chutney, the raw taste of the gram flour was overpowering, after that I didn’t dare to try it again. Then months later my neighbor told me about this chutney, I wanted to try it, but this time he used his own method and it turned out very good. Yes, the trick is to roast the gram flour flour before adding water and see that the chutney has a nice aroma and nutty flavour.

bombay chutney video

Bombay Chutney Ingredients

• mustard seeds – A simple tadka with mustard seeds, let it splutter before adding other ingredients.
• Chickpea lentil – Added while seasoning, adds crispiness to the chutney,
• hing – Enhances taste and aids digestion.
• green chilli, ginger – Green chilli and ginger are added for spice and taste.
• Curry leaf -Added while seasoning, gives good aroma and taste.
• turmeric powder -Added for color and flavor.
• Gram flour – Use fine gram flour and make sure to roast it before adding water to cook. Also cook on low flame until the raw smell goes away.
• Onion, Tomato: Onion is added for flavor and tomato is added for spicy taste, so do not skip it.
• coriander leaves – Adds herbal flavor and freshness to the chutney.
• Oil – I have used peanut oil, you can use any cooking oil.

How to make Bombay Chutney step by step

1. Heat 1 and 1/2 teaspoon oil in a pan and add 1/2 teaspoon mustard seeds, let it splutter.

2. Add 1 teaspoon chana dal, few curry leaves, 1 green chilli, ½ inch ginger and ¼ teaspoon asafoetida.

3.Fry the dal until it turns golden.

4.Now add ½ cup finely chopped onion, salt as per taste and ¼ teaspoon turmeric powder.

5.Saute until onion becomes transparent, then add ¼ cup tomatoes.

6. Fry for a minute, then cover and cook until soft.

7.Then add 2 tablespoons of gram flour to it.

8. Fry quickly for a minute.

9. Add 2 cups of water.

10. Mix well without any lumps.

11.Boil on medium flame.

12. Cook until thickened, add 1 tablespoon coriander leaves.

13.Mix it well and turn it off. When it becomes a little thin, stop because after cooling it becomes a little thick.

Bombay chutney is ready! Serve with idli, dosa, puri, chapati etc.

Expert Tips

• tempering While tempering, make sure that the mustard starts crackling before adding other ingredients. Also, let the chana dal turn golden before adding onion.
• roasting gram flour To avoid the raw smell of gram flour in the chutney, always make sure to fry the gram flour before adding water. Cook the chutney on low medium flame until it thickens.
• mixture – Keep mixing by adding water to prevent lumps from forming.
• Stability – Remember that the chutney becomes thick after cooling, so turn it off. If it becomes thick then add hot water to dilute it while serving.
• ups and downs – You can add coarsely chopped carrots, peas, beans or boiled potatoes to make gravy with chapati or puri.

service and storage

You can serve Bombay Chutney with Idli, Dosa, Uttapam, Puri, Chapati etc. If it is made a little thinner then it tastes good with upma also.

It remains good for about a day at room temperature and you can extend its shelf life up to 2 days if stored in the refrigerator. If the chutney is kept in the fridge, it becomes thicker, so add water a few minutes before serving and cook on low flame for 2 minutes to get the desired consistency.

general questions and answers

1.What is Bombay Chutney?

Bombay chutney is nothing but chutney made using gram flour or gram flour or kadalai maavu. Although it is popularly called Bombay Chutney, its consistency is like a curry which can be paired with tiffin items like idli, dosa, puri, chapati etc.

2.What to serve Bombay Chutney with?

Bombay Chutney is perfect to eat with Idli, Dosa, Uttapam or even Puri, Chapati etc.

3.How to make Bombay Chutney thick or thin?

The consistency of Bombay chutney is completely your choice, you can make it thick and creamy like I have made or add a little more water to make it a little thinner. Both taste good so make your choice according to the main dish you are going to serve it with. For upma varieties it would be good if the chutney was liquid, for idli, dosa it would be good if it was a little thick.

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