Bombay chutney is an easy, quick no grind chutney or side dish made with chickpea flour or besan flour. This dish is called as besan chutney or kadalai maavu chutney in some regions.
It is a very flavorful, delicious and tastes excellent with idli dosa or even poori and other south Indian breakfast items. Vegan and gluten free.
Are you looking for easy and quick side dish recipes for breakfast? This besan chutney recipe is a good chutney or gravy dish served with idli, dosa, poori or even rice. Besan chutney tastes great and super quick to make.
About Besan Chutney Recipe
Bombay chutney recipe or besan chutney is a Quick easy no grind chutney recipe for idli, dosa, poori. It is made with gram flour or besan. Bombay chutney gets its name for its similarity with pithla, A Maharashtra recipe. This dish was created to cater south Indian palate though.
Kadala mavu chutney is a regular affair at home for dosa or poori. Though Bombay chutney can be served with roti, idli also it goes extremely well with dosa and poori too.
This chutney with gram flour can be made in a jiffy with basic ingredients. I am always on look out for easy chutney recipes and few of my favorite chutney recipes are coconut chutney, onion chutney, tomato chutney, pudina chutney recipes.
To make Bombay chutney recipe we need just 6 ingredients and 10 minutes. Make sure to add enough water and simmer the chutney well so that the gram flour gets cooked well. If it is not simmered for enough time the raw smell of besan will be felt in the chutney. Serve bombay chutney warm with dosa,poori, idli etc.
Ingredients & Substitutes
You will very few ingredients for this basic bombay chutney recipe. Most of these are pantry staples.
Also known as besan or gram flour, it is the star ingredient of this chutney. Make sure to use fresh flour for best taste. If the flour is rancid, the chutney will turn bitter. Also use fine besan or chickpea flour for this recipe.
Adding onion in besan chutney recipe is optional but I highly recommend it. Onions add a wonderful flavor and taste. You can use red onion or white onion or shallots.
Use ripe red tomatoes for best taste and flavor. You can also skip tomatoes and increase lemon juice.
Tempering ingredients used for bombay chutney recipe are mustard seeds, urad dal, chana dal and curry leaves. You can also add few peanuts for more crunch and flavor.
Green chilies, minced ginger, lemon juice, salt, water & oil.
How To Make Bombay Chutney
Add 2 cups gram flour or chickpea flour to a large mixinng bowl. Add 2 cups cold water. Mix well without lumps.
Heat 2 teaspoons oil in a pan. Add mustard seeds, urad dal, chana dal, cumin seeds. Add few curry leaves, crushed ginger and slit green chilies. Saute well.
Add sliced onions and saute till they turn soft.
Add chopped tomatoes and saute well. Add turmeric powder, red chilli powder and mix well.
Add the besan mixture and mix well. Season with salt to taste. Cook for 8-10 minutes. Mix gram flour slurry very well continuously. It will take 8-10 minutes for the raw flavor of besan to leave.
The besan will get cooked and thicken.
Add coriander leaves, lemon juice and mix well. Serve hot.
Bombay Chutney With Potatoes
Sometimes I add 1 cup boiled and cubed potatoes this mixture and serve as side dish for hot puris. Add them after cooking the besan mixture thoroughly and simmer for 5-6 minutes. Add 3/4 cup water if the gravy becomes very thick.
Besan Chutney With Yogurt
To add a nice tangy taste and flavor you can add 1/4 cup yogurt in bombay chutney recipe. After cooking the besan mixture thoroughly add well whisked yogurt in lowest flame and keep whisking so that the gravy does not curdle or break.
Once the curd is well mixed, remove from flame, garnish with coriander leaves and mix well. Do not add lemon juice.
If you want to skip onions in this dish just leave it out and add a pinch of asafoetida.
Use fresh and fine besan for best tasting chutney.
Bombay chutney thickens as it cools, so do not make it very thick.
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Bombay Chutney Recipe- Besan Chutney
1 CUP = 250 ml
- 2 tablespoons chickpea flour besan
- 1 onion finely chopped
- 1 to mato finely chopped
- 2-3 green chilies slit
- 1/2 teaspoon peeled and crushed ginger
- 10-12 curry leaves
- 2 teaspoons chana dal
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- 2 teaspoons oil
- Mix gram flour with 2 cups of water. Mix well without lumps.
- Heat 2 teaspoons oil in a pan. temper with mustard seeds, urad dal, chana dal. Add curry leaves, crushed ginger and slit green chilies. Saute well.
- Add sliced onions and saute till they turn soft.
- Add chopped tomatoes and saute well. Add turmeric powder and mix well.
- Add the gram flour slurry and mix well. Season with salt. Cook for 8-10 minutes. The besan will get cooked and thicken.
- Add coriander leaves, lemon juice and mix well. Serve Bombay chutney with dosa or poori.