Bombay Chutney | Besan Chutney is a side dish recipe made with chickpea flour as the main ingredient. This besan chutney is absolutely simple to make and does not require any fancy ingredients as such. I am not sure why it is called bombay chutney in the first place. May be it was a popularly made in Bombay and hence the name. Bombay chutney is one dish that I have relished from childhood as my mother used to make it usually with pooris. There was also one more dish called Potato Sagu which was a usual at my home. This one can be made in a jiffy and hence a super favourite of mine. Below are some other recipes that go well with pooris.
This recipe of bombay chutney does not have any fixed measurements of water as such. The amount of water to be added depends on the consistency required. There are lot of variations to the basic recipe of bombay chutney. But the one I will be posting below is from my mother and I stick to it. The fond memories of childhood weekends – fluffy, hot hot pooris with this yummy bombay chutney was a bliss 🙂
Preparation Method of Bombay Chutney | Besan Chutney:
- Serves: 6
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Besan/Chickpea Flour : close to 1 cup
- Water: 4 cups and more as required
- Onions: 2 medium
- Tomatoes: 2 medium
- Green Chillies : 2
- Red Chilli Powder: 1 tsp
- Turmeric Powder: 1/4 tsp
- Salt: to taste
- Oil: 1 tbsp
- Mustard Seeds : 1/2 tsp
- Coriander leaves: for garnish4
- Whisk besan with 2-3 cups of water to form a watery lump free mixture. Set aside
- Heat oil in a pan. Temper mustard seeds.
- Next add chopped onions and chillies. Saute till the onions turn transparent.
- Next add chopped tomatoes and saute till they turn mushy.
- Add the turmeric powder and red chilli powder. Saute for a couple of minutes.
- Now add the besan mixture keeping the flame low and whisking continuously to prevent lumps.
- Add required salt and more water according to the consistency required.
- The mixture will start to thicken. Keep covered and cook on low flame for about 7-8 minutes or till the raw flavour of besan is eliminated.
- Garnish with coriander leaves and serve hot with pooris.
- Lemon juice can be added at the end after switching off the flame for extra tanginess. I usually do that but skipped this time.
- The mixture will thicken on cooling. So, to serve after some time, reheat with enough water and then adjust spices and serve accordingly.
- Urad dal, channa dal and curry leaves can also be added after tempering mustard