Bombay Chutney Recipe- Besan Chutney
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.
- 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.
Use fresh and fine besan for best tasting chutney.
Bombay chutney thickens as it cools, so do not make it very thick.
Serving: 3servings | Calories: 97kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 107mg | Potassium: 200mg | Fiber: 4g | Sugar: 4g | Vitamin A: 471IU | Vitamin C: 79mg | Calcium: 39mg | Iron: 1mg