Quick, delicious and simple Bombay Chutney recipe with detailed step by step pictures. Bombay Chutney for Kadapa Karam Dosa, Besan Chutney recipe – perfect with idli, dosa, poori or chapati!
Bombay Chutney is an instant and quick side dish that is quite popular across India. It is best served as a side dish with idli, dosa, poori or chapati. Made with Besan (Gram Flour/Senaga Pindi/Kadala Mavu) it is also called as Besan Chutney. This is an easy recipe that can be made in a jiffy with basic kitchen staples and it is absolutely bachelor-friendly.
Bombay Chutney comes quite handy when there is no coconut or roasted peanuts at our place. We make a semi-thick version of this for serving alongside idli and dosa but make a thicker version to be served with chapati or poori. Kadapa Karam Dosa and Bombay Chutney is a heavenly combo, a much recommended one. There are many variations to this simple recipe, so be sure to check out the substitutions & variations section below.
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Key Ingredients
Gram Flour, known as Besan/Senaga Pindi/Kadala Maavu is the main ingredient for this instant chutney recipe. It is very similar to the Andhra Senaga Pindi Chutney but with some modifications.
Onions add to the flavor and body of the chutney, although it can also be made without onions.
Tomatoes add to the tanginess of the besan chutney and it can also be skipped/replaced with tamarind extract. We always add onions & tomatoes for texture & taste at our place.
Green Chillies & Red Chillies are the main spice components of this chutney. We do not add red chilli powder to this recipe and there are no other spice powders used.
Turmeric Powder is an absolute must, for the color & flavor like many Indian recipes. In this chutney recipe, it masks the color of the gram flour & gives a beautiful hue when cooked.
Curry Leaves and Cilantro are used for the flavor!
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Bombay Chutney
Bombay Chutney is known for its simplicity and effortless preparation. It is a beginner-friendly & bachelor-friendly recipe that can be made in a jiffy. There are a few notes and tips that I always follow.
There are many versions of the Bombay chutney, but if you are using onions & tomatoes make sure both are cooked well. Onions should be soft for best results.
Gram Flour slurry should be runny. Make sure there are no lumps when gram flour is mixed with water. We want the chutney to be smooth and lump-free.
Cook on low flame after the gram flour slurry is added and mix continuously to avoid lumps from forming. Gram flours thickens quite fast, so it is important to keep a close eye and mix/stir frequently.
Substitutions & Variations
There are many variations to this Besan Chutney recipe and in fact like many basic recipes, each household does it differently.
When serving with poori or chapati, we always add mixed vegetables like carrots, beans, potatoes and green peas – cook them before adding gram flour slurry.
It is also possible to make this instant besan chutney without any vegetables like onions/tomatoes. But do add 1 teaspoon of tamarind extract for flavor.
Skip tomatoes and replace the tangy flavor by adding tamarind extract to the gram flour slurry.
Adjust the amount of water depending on preferred consistency of the chutney. We usually cook till it is thick for serving with chapati/poori and leave it semi-thick for idli/dosa.
Serving Suggestions
Instant Bombay Chutney is best served warm with idli, dosa, poori or chapati. It is the best side dish for Kadapa Karam Dosa and tastes divine with the spicy red dosa. Leftover Besan Chutney can be stored in fridge for upto a day or two. Reheat it with enough hot water and bring it to a boil before serving again.
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Bombay Chutney Recipe with Step by Step Pictures
In a pan heat 2 teaspoon oil and add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida/hing, few fresh curry leaves along with 1 teaspoon grated ginger, 1-2 green chillies slit across, 1-2 dry red chillies cut into halves. Fry for a few seconds.
Now add 1 medium onion thinly sliced. Cook on low flame until it is translucent.
Add 1 small tomato finely chopped. Continue cooking on low flame until they are mushy.
Next add ¼ teaspoon turmeric powder and salt as needed. Continue cooking for another 3-4 mins.
Meanwhile make gram flour slurry by mixing 1.5 tablespoon gram flour with 2 cups of water without any lumps. As the gram flour thickens quite fast, we need a lot of water.
Now pour the slurry into the pan carefully. Make sure the heat is set at low.
Mix well and make sure there are no lumps.
Cook on low flame and in about 4-5 mins, the chutney should start boiling.
As it turns thicker and coats the back of the spoon, check if the raw smell of the besan is gone. If not, add some water and continue cooking for a few minutes. Finally add 2 tablespoon finely chopped coriander leaves/cilantro. Remove from heat.
Serve hot/warm with idli, dosa, chapati or poori. I served it with Kadapa Karam Dosa.
Recipe Notes
- Adjust the number of red chillies and green chillies depending on the spice preference.
- Adjust the amount of water and cooking time depending on the consistency preferred for the chutney.
- The chutney thickens quite a lot on cooling down. Adjust it by reheating with enough water before serving again.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Bombay Chutney | Besan Chutney
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 Medium Onion Sliced Thin
- 1 Small Tomato Finely Chopped
- 1.5 tablespoon Gram Flour/Besan
- 2 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida/Hing
- 1-2 Dry Red Chillies
- 1 Green Chilli
- 1 teaspoon Grated Ginger
- ¼ teaspoon Turmeric Powder
- 2 cups Water
- Salt as needed
- Few Fresh Curry Leaves
- 2 tablespoon Finely Chopped Coriander Leaves/Cilantro
Instructions
- In a pan heat 2 teaspoon oil and add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida/hing, few fresh curry leaves along with 1 teaspoon grated ginger, 1-2 green chillies slit across, 1-2 dry red chillies cut into halves. Fry for a few seconds.
- Now add 1 medium onion thinly sliced. Cook on low flame until it is translucent.
- Add 1 small tomato finely chopped. Continue cooking on low flame until they are mushy.
- Next add ¼ teaspoon turmeric powder and salt as needed. Continue cooking for another 3-4 mins.
- Meanwhile make gram flour slurry by mixing 1.5 tablespoon gram flour with 2 cups of water without any lumps. As the gram flour thickens quite fast, we need a lot of water.
- Now pour the slurry into the pan carefully. Make sure the heat is set at low.
- Mix well and make sure there are no lumps.
- Cook on low flame and in about 4-5 mins, the chutney should start boiling.
- As it turns thicker and coats the back of the spoon, check if the raw smell of the besan is gone. If not, add some water and continue cooking for a few minutes. Finally add 2 tablespoon finely chopped coriander leaves/cilantro. Remove from heat.
- Serve hot/warm with idli, dosa, chapati or poori. I served it with Kadapa Karam Dosa.
Notes
- Adjust the number of red chillies and green chillies depending on the spice preference.
- Adjust the amount of water and cooking time depending on the consistency preferred for the chutney.
- The chutney thickens quite a lot on cooling down. Adjust it by reheating with enough water before serving again.
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