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Bombay Chutney

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Bombay Chutney

a Beasan Pitla Recipe

  • 25 mins
  • Serves 3
  • Medium

Directions

Bombay chutney basically is a Maharashtrian dish but now it is famous in South India also mainly in Andhra Pradesh and Tamilnadu. You may find this bombay chutney on their menu’s even in road side tiffin center’s also.It is a good combination for poori and dosa. It may serve children’s also because it is less spicy when compared to regular chutney that’s why children’s also like this recipe a lot..I have this type of chutney from my childhood till now also.

It is very easy and quick process to prepare and also requires very less vegetables. Bombay chutney is also called as besan pitla chutni or Kadalai maavu chutney, i don’t know why it is called bombay chutni. Make some variations in this chutney too some people add ginger-garlic paste or they add only  yogurt or curd instead of tomatoes depending up on their family members tastes they modify as you wish.

Ingredients

  • 2 Onion
  • 1 Tomato
  • 1 cup Curd
  • 3 or 4 tbsp Besan flour

For Seasoning

  • 1 tbsp Chana dhal
  • 4 Green chilies
  • 1 tbsp Urad dhal
  • 1/2 tbsp Mustard seeds
  • 1/4 tbsp Cumin seeds
  • Curry leaves
  • Coriander leaves
  • Required Salt
  • 1 pinch Turmeric powder
  • 2 or 3 tbsp Oil

Preparation Steps of Bombay Chutni

  1. Finely chop tomatoes, onions, green chilies and keep aside.

  2. In a bowl take curd, besan flour, salt mix it well without any lumps check taste if there is necessary add required water,salt also and make a smooth paste. Keep aside.

  3. Heat oil in a wide bottomed pan add mustard seeds,cumin seeds fry till mustard seeds will splutter now add chana dhal, urad dhal mix till turn into golden brown in color. Add curry leaves, green chilies and mix for a few seconds.

  4. Add finely chopped onion and saute well on a low medium flame till it turns translucent. Add turmeric powder and mix well. Add finely chopped tomatoes and saute them till it becomes soft and mushy.

  5. Now add Besan flour mixture into the same pan. Keep on stirring with out any lumps till raw smell disappears and it starts thickening. Don’t cook too much because it becomes very tight. Now switch off the flame.

  6. Garnish this Bombay chutney with coriander leaves. Serve this chutney along with dosa, idli, puri or chapathi.

Kiranmai
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Kiranmai

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