Ingredients for Bombay Chutney Recipe

Preparation Time: 10 mins  Cooking Time:20 mins  Serves:4

• Handful of Fried bengal Gram (Pottukadalai), about 1/3 cup
• 1 Big Onion, Sliced
• 3 Small Tomatoes, Chopped
• 1 Red Chilly
• 1/2 Tsp of Sombhu (Fennel seeds)
• 5 Curry Leaves
• 1 Green Chilly
• 3 Garlic Cloves + 1/2” Inch Ginger, made into paste with mortar and pestle
• 1/2 Tsp of Turmeric Powder
• 2 Tsp of Coriander Powder
• 1 Tsp of Red Chilly Powder
• 1/4 Tsp of Garam Masala
• Pinch of Asafoetida
• Salt to taste

Method for Bombay Chutney Recipe

•  In a mixie, grind fried bengal gram to a fine powder. Add enough water about 1.5 cups to it and make a batter. Keep it aside.
• Heat a pan with oil, when it is hot, add mustard seeds, urad dal, red chilly, fennel seeds and curry leaves. After it pops up, add asafoetida, onion, green chilly, saute it for few mins until it turns golden brown.
• Add ginger garlic paste, fry until the raw smell vanishes. Add tomatoes, fry until it turns mushy.
• Add turmeric powder, coriander powder, red chilly powder and garam masala, fry for few secs.
• Add 1.5 cups of water, bring them to boil. When it starts boiling, add the roasted gram batter, mix well. Cook it until it turns thick and raw smell goes off. Add coriander leaves and turn off the flame.
• Serve bombay chutney with hot idly, dosa, chapathi or poori.

Tips

• Chutney will turn thick after it cools down so don’t cook the chutney for long time.
• If your chutney turns thick, add little water and heat it for mins.
• You can use besan flour in place of fried gram flour.
• You can skip garam masala, if you dont like.