Bombay Chutney is a unique vegan and gluten-free south Indian side dish served with breakfast recipes like Chapathi, Poori, Dosa, Idli etc...
- 1.5 tablespoons oil
- One big onion thinly sliced into 1-inch slices
- 1 green chili cut lengthwise
- One big tomato diced
- One big potato boiled and roughly mashed or diced
- 4 tablespoons of besan (also called gram flour or chickpea flour)
- 4 cups water
- 2 teaspoons of grated Jaggery ( bellam)
- Salt to taste
- Cilantro for garnish
- Lemon juice (optional)
Ingredients for tempering
- 1 teaspoon chana dal
- 1 teaspoon split urad dal
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of hing ( asafoetida, skip if you are on a gluten-free diet)
- 1/4 teaspoon ground turmeric
- 1 sprig of curry leaves
- 1 red chilli broken into pieces
- 1-inch ginger peeled and chopped finely (around 1/2 tablespoon)
- Start with boiling 1 medium-size potato, peel it and roughly mash it or dice it. You can do this simultaneously while making the chutney to save time.
- Slice Onions into 1 inch long thin slices, slit the green chilies lengthwise, and dice the tomato.
- Mix 4 tablespoons of besan (gram flour) in one cup of water and mix without any lumps using a whisk. Then add 3 more cups of water to it and keep it aside.
How to make Bombay Chutney
- Heat oil in a pot and add all the tempering ingredients and saute for a minute.
- Then add slit green chili and onion slices with half a teaspoon of salt and saute until the onions are translucent.
- Next add diced tomato, mix well and cook covered until the tomatoes are slightly softened. No need to cook them completely.
- Add the boiled and mashed potato and stir well.
- Now add the besan and water mixture, salt to taste, and cook covered for 5 minutes.
- Then open the lid and cook until the chutney thickens to desired consistency.
- Add jaggery or sugar when the chutney is almost done, check salt, mix well and remove from heat.
- Garnish with cilantro and serve hot with Poori, dosa, idli, or chapati.
- Adding potato is optional but tastes really good with poori, chapati, or dosa. You can skip it when you are serving it with idli if you prefer.
- Do not skip adding jaggery or sugar at the end as it beautifully balances all the flavors.
- This bombay chutney is medium high spicy. Increase or reduce the number of green or red chillies based on your spice tolerance.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Stove top
- Cuisine: Indian
Keywords: Bombay chutney, Besan chutney, Poori curry, besan curry, idli side dish