Bombay Chutney Recipe

Name: Bombay Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons besan (flour); 1 onion medium, chopped; 1 small tomato chopped; 1 green chili; 1/4 teaspoon turmeric powder; 1/4 teaspoon chili powder; 1 teaspoon mustard seeds; 1 teaspoon urad dal; 3 curry leaves; salt to taste; oil and Water, as required

Servings: persons

4 tablespoons besan (flour)
1 onion medium, chopped
1 small tomato chopped
1 green chili
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1 teaspoon mustard seeds
1 teaspoon urad dal
3 curry leaves
salt to taste
oil and Water, as required

1
Heat oil in a pan add mustard seeds, when crackles add the urad dal and curry leaves.
2
Add the onions and green chili, saute till onions turns pink.
3
Now add the tomatoes and fry for few minutes, add turmeric, chili powder, salt and enough water.
4
Bring this mixture to boil.
5
Take a small bowl make a smooth paste out of besan flour and water.
6
Add this besan paste to the boiling mixture, mix well and simmer until the besan is cooked and the chutney thickness.
7
Serve hot with Chapati.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons besan (flour), 1 onion medium, chopped, 1 small tomato chopped, 1 green chili, and more.

Yes, Bombay Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bombay Chutney

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