Thursday, March 17, 2022

Bombay Chutney | Besan Chutney

Bombay chutney is a great side dish for idli,dosa, poori or chapathi.Besan chutney is nothing but kadalai maavu chutney popularly known as Bomaby Chutney made with besan flour(kadalai maavu).Do try this easy sidedish and enjoy with hot idli or chapathi.

Bombay Chutney Recipe

Bombay chutney is not only quick to make but tastes good too and perfect to pair up with Idli, dosa, pongal, vada, oothapam, poori, chapathi etc

About Bombay Chutney

Bombay Chutney is an excellent alternate to our regular potato masala which we pair up with poori. So when we don’t have veggies in hand or want to make a quickinstant sidedish this Bombay Chutney is perfect.

I have tried Bombaby Chutney before but the raw flavour of besan flour was dominating after that I did’t dare to try it again. Few weeks back when my neighbor told me about this chutney wanted to give it a try but this time followed her method and it came out soo good. Yes the trick is to roast besan flour before adding water and voila the chutney has a nice aroma and nutty flavour.

This chutney gives nice volume so apt to make it for guests when you are planning to make 2-3 sidedishes.

Bombay Chutney Ingredients

  • Tempering : A simple temering with mustard seeds, urad dal,chana dal, green chillies and curry leaves is made for bombay chutney. Adding hing gives a nice flavouring. However you can add red chillies too.
  • Besan flour : Use fine besan flour and make sure to roast it before adding water to cook. Also simmer in low flame until raw smell leaves.
  • Onion, Tomato : Onion s added for flavour and tomato is added for tangy taste so so not skip it. I usually add 2 small garlic finely chopped for a garlicky flavour but that is purely optional.
Bombay Chutney Recipe
Print

Bombay Chutney

Bombay Chutney is easy and quick to cook. Bombay Chutney is a great sidedish for poori,chapathi, idli and dosa.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories
Author Sharmilee J

Ingredients

  • 1 tbsp besan flour
  • 1 medium sized onion (chopped roughly)
  • 1 medium sized tomato (chopped roughly)
  • 3/4 tsp turmeric powder
  • 1 cup water
  • 1 tbsp coriander leaves (chopped finely)
  • salt to taste

To temper:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 no green chilled slitted
  • few curry leaves
  • a pinch hing

Instructions

  • Heat oil in a pan – add the items listed under ‘to temper’ let it splutter then add onion along with salt saute till it turns transparent.Then add tomatoes.
  • Fry until its mushy and raw smell leaves.Add turmeric powder, give a quick saute.Then add besan flour.Saute for 2 mins.
  • Now add 1 cup water and let it boil, cook covered for few mins in low flame.
  • Let it boil and cook until its thick and raw flavour of besan flour goes.Finally garnish with coriander leaves and switch off. It will become even more thick so switch off accordingly.
  • Serve hot with idli dosa or chapathi.

Video

Notes

  • If you want you can add a drizzle of lemon juice for a more tangy taste.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Bombay Chutney Recipe Step by Step

1.Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.

temper the items

2.Then add onion along with salt saute till it turns transparent.

add onion

3.Then add tomatoes.

add tomato

4.Fry until its mushy and raw smell leaves.Add turmeric powder, give a quick saute.

saute until mushy

5.Then add besan flour.

add besan flour

6.Saute for 2 mins.

saute for few mins

7.Now add 1 cup water.Keep mixing after adding water else small lumps will form.Let it boil

add water

8.Cook covered for few mins in low flame.

cook covered for few mins

9.Let it boil and cook until its thick and raw flavour of besan flour goes.

cook until raw smell leaves

10.Finally garnish with coriander leaves and switch off.It will become even more thick so switch off accordingly.

add coriander leaves

11.Bombay Chutney ready!

bombay chutney ready

Hot hot idlis with besan chutney ready to eat!

Expert Tips

  • Always make sure to roast besan flour before adding water. And cook the chutney in low flame until it becomes thick.
  • Keep mixing after adding water else small lumps will form.
  • Remember the chutney becomes thick after cooling down so switch off accordingly.
  • If it becomes thick add hot water to thin it while serving.

Variations

  • You can add roughly chopped carrots along with tempering items and cook it.
  • Add 1 small boiled mashed potatoes to make potato masala apt for pooris.
  • Add few chopped capsicum for a unique flavour.

Serving & Storage Suggestion

You can serve Bombay Chutney with idli, dosa, uttapam, poori, chapathi etc. It even goes well with upma varieties if made a bit more runny.

This keeps well for about a day in room temperature and you can extend the shelf life for 2 days if refrigerated. If refrigerated the chutney becomes more thick so few minutes before serving add water and simmer for 2 mins to get the desired consistency.

FAQs

1.What is Bombay Chutney?

Bombay chutney is nothing but a chutney made using besan flour or chickpea flour or kadalai maavu. Though it is popularly called Bombaby Chutney it is more like a curry in consistency perfect to pair up with tiffin items like idli, dosa, poori , chapathi etc.

2.What to serve Bombay Chutney with?

Bombay Chutney is perfect to pair up with idli, dosa, uttapam or even poori, chapathi etc.

3.How to make Bombay Chutney thick or runny?

Bombay chutney consistency is purely your preference you can make it thick and creamy like how I have made or add little more water to make it slightly runny. Both tastes good so make your preference according to the main dish you are going to serve with. For upma varieties it will be good it the chutney is runny, for idli, dosa it will be good if it is slightly thick.

bombay chutney recipe

The post Bombay Chutney | Besan Chutney appeared first on Sharmis Passions.



from Sharmis Passions https://ift.tt/jexIZ9d
via KITCHEN MASALA

No comments:

Post a Comment