Bombay Chutney Recipe Andhra Style - Besan Chutney | Bombay Besan Chutney
Bombay Chutney Recipe Andhra Style - Besan Chutney is a gravy dish served as a side with breakfast items like idli, dosa, puri, chapati & roti. It’s extremely easy to make & flavourful.
Servings: 4
Ingredients
- 1/4 Cup Gram Flour Besan (Dry roasted)
- 3 Cups Water Divided
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tbsp Chana Dal
- 5 Green Chillies Slit (Adjust spice levels to your taste)
- 1 inch Ginger Minced
- A sprig of Curry Leaves
- 2 Large Onions Thinly Sliced
- 1 Tomato Finely Chopped
- 2 tbsp Coriander Finely Chopped, Divided
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1/2 tsp Asafoetida
Garnish
- Fresh Coriander
- 1/2 Lemon
Instructions
- Add in the gram flour to a large bowl. To this add 2 cups water. Whisk well or mix with your hand, ensuring there are no lumps. Keep aside.
- Heat oil in a pan over medium heat. Add mustard seeds, urad dal & chana dal. Once the mustard seeds splutter & the lentils turn golden, add in slit green chillies, minced ginger & curry leaves.
- Sauté for a minute & then add in thinly sliced onions. Add a little salt to soften the onions. Add in the turmeric powder Sauté till the onion become soft & translucent But, do not brown them.
- Now, add the chopped tomatoes to the pan. Cook till the tomatoes turn mushy.
- Add the gram flour slurry to the pan. Mix immediately to avoid lumps. Add in 1 cup water & a little coriander at this stage, it gives a nice flavour. Adjust water to get the desired consistency.
- Cook on medium heat for 3-4 minutes or till the chutney starts to boil & thickens. Stir intermittently.
- Add in asafoetida & just cook for a minute or two and turn off the heat. The Bombay Chutney will thicken. Cook until you get the desired consistency. But, it should still be quite runny. Remember that it will thicken further on cooling.
- Finally garnish with some coriander and squeeze in half a lemon.
- Serve immediately with idli, dosas, puri, chapati or roti. Garnished with finely chopped fresh coriander & a dash of lemon if you wish.
Recipe Video
Notes
- For best results, use good-quality gram flour that is free of any odour or insects.
- To make a lump free batter, add little water to Besan first and mix it well until smooth. Then add the rest of the water.
- You can add buttermilk instead of water to make it more flavourful. In that case, you might want to skip the tomato.
- Adjust spice levels with chillies to suit your taste.
- Do not skip turmeric as it imparts the lovely colour to the dish.
- Cooking time may vary based on your required consistency.
- This Bombay Chutney thickens quite a bit when it cools down. So, it is best to keep it runny. Also, for this very reason, this chutney is best served immediately right out of the pan.
- If for any reason you have to store it, add some water before heating it as it thickens on cooling.