How to make Bombayi Chutney

Bombayi Chutney or bombay chutney is one of side dish which is served along with Dosa, Poori or Chapathi in Andhra Pradesh.   It is the Besan chutney which is very tasty especially when taken with Poori or chapathi. The Bombayi chutney is a gravy dish served as a side with items like Poori, Chapathi or even Dosa in the breakfast.  It is very popular dish in Andhra Pradesh and Tamil nadu.  Go to any small road side tiffin center in any small village or town in Andhra Pradesh, you are sure to find 'Bombayi chutney'  served alongwith Dosa or Poori  ( especially it is served with Poori ).   

The Bombayi chutney is basically a Maharashtrian recipe called Pitla adapted to South Indian palate.  That is why it is called as Bombay chutney.  There are three to four varieties of bombay chutney recipes and they vary slightly by slight changes in tempering or addition of onion, tomato or potato to change the flavor.  The bombay chutney with potato goes best with tiffins like Poori or Chapati or roti.  Another version without onions is good to take along with Idli.  


It is very easy to make Bombay chutney and makes a pleasant change from the traditional chutneys like coconut chutney or the sambhar. Today we will see the Bombay chutney made with tomatoes and onions.  If we get sudden guests, run out of vegetables and run out of time then it is best to prepare Bombay chutney which is very simple and easy to cook.  In this article we will see how to make Bombay chutney suitable for eating with Dosa or Poori


Ingredients required :

• Onion ( large )  -  1 no sliced
• Green chillies -  3 nos cut into pieces
• Ginger -  1" finely chopped
• Tomato - large one -  1 no. sliced
• Besan -  2 heaped table spoons
• Turmeric powder - 1/2 table spoon
• Water - 3 to 4 cups
• Salt to taste
• Coriander leaves to garnish

For tempering :

• Mustard seeds -  1/2 table spoon
• Split grams ( urad dal or minapa pappu )  1/2 table spoon
• Chana dal ( Senaga pappu ) -- optional
• Curry leaves - required quantity
• Oil  -  1 table spoon
• Asafoetida -  1/4 table spoon

Method to make Bombay chutney :

• First mix besan in one cup of water till lumps are not seen and keep it aside
• Now heat oil in a vessel till hot.  Now reduce the flame and add Mustard seeds and allow them to splutter.  Add urad dal and chana dal and allow them to turn red. Add the curry leaves, green chillies and ginger and add asafoetida and mix for few seconds
• Now you can add the sliced onions and saute for 5 minutes on low flame.  Add turmeric powder and salt and mix well
• Add the chopped tomatoes and cook with lid closed on a low flame for 5 to 6 minutes
• Add 3 cups of water and boil.  Reduce the flame, slowly add besan and keep stirring continuously.  Now you can see that the mixture thickens.  Keep stirring till no lumps are seen
• Now cook on low flame by closing the lid for 6 minutes or till rawness disappears. 

Turn off the flame and shift the Bombay chutney to a serving bowl.  Garnish with coriander leaves and serve hot with Dosa, Puri or chapati.   Butter milk can also be added to get a slight sour flavor to the chutney


If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.