Bombay Chutney is a classic South Indian side dish made with besan (gram flour), onions, and tempered spices. Despite the name, it is not from Bombay (Mumbai) but is a traditional Andhra and Tamil Nadu breakfast accompaniment. It is slightly spicy and pairs wonderfully with dosa, idli, poori, or chapati. The smooth, creamy texture of the gram flour gives it a comforting feel, while the spices bring a burst of flavor.
Ingredients
Main Ingredients
- Besan (Gram Flour) – 3 tbsp
- Onion – 1 (finely sliced)
- Green chillies – 2 (slit)
- Ginger – 1 tsp (finely chopped)
- Turmeric powder – ¼ tsp
- Salt – as needed
- Water – 2 cups
- Coriander leaves – for garnish
Tempering (Tadka)
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chillies – 2
- Curry leaves – few
- Hing (asafoetida) – a pinch
Preparation
Step 1: Mix the Besan
- In a bowl, whisk besan with 1 cup water to make a lump-free batter. Keep aside.
Step 2: Tempering
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, dry red chillies, hing, and curry leaves. Let them splutter.
Step 3: Cook Onion & Spices
- Add sliced onions, green chillies, and ginger. Saute until onions turn soft.
- Add turmeric and salt.
Step 4: Add Besan Batter
- Pour in the besan-water mixture slowly while stirring to avoid lumps.
- Add another 1 cup of water and let it cook on medium flame.
- Stir continuously until the chutney thickens and becomes glossy.
Step 5: Garnish
- Switch off the flame and garnish with fresh coriander leaves.
Tips
- Stir continuously to prevent lumps.
- Adjust water for preferred consistency.
- Add a teaspoon of lemon juice at the end for a slight tang.
Variations
- Vegetable Version: Add boiled carrots, peas, or beans for extra nutrition.
- Spicy Version: Increase green chillies or add a pinch of red chilli powder.
- Herbal Twist: Add finely chopped curry leaves and coriander for fresh flavor.
Health Benefits
- Protein-rich from besan.
- Aids digestion with hing and curry leaves.
- Gluten-free and light on the stomach.
- Quick energy booster for breakfast.