Bombay Chutney | Indian Chutney Recipe

What is Bombay chutney

Famously known as Bombay Chutney or Besan ki Chutney, it is a simple and flavorful condiment from Bombay. This naturally vegan and gluten-free chutney is mainly served as a side dish for Poori, Idli, Dosa, Kara Adai, Roti, Bhakhri, or Paratha. The main ingredients are besan or gram flour (chickpea flour in Hindi) and yogurt along with some spices.

This quick and easy side dish with besan flour is yellow in color and has a very unique flavor. Since yogurt is used in this South Indian recipe, it gets a refreshing new flavor and different taste. This simple and easy side dish for idli or dosa recipe is a saver on busy days or when you run out of recipe ideas. Try this vegan and gluten-free side dish today!

How this besan chutney got its name

Bombay besan chutney recipe is very similar to the Maharashtrian Pitla which is also made using chickpea flour and is served with Bhakhri. However, it is actually part of the South Indian cuisine. It's called Kadalai Maavu/Kadalama (which means chickpea flour) Chutney or Rottu Kadai Chutney which means street shop chutney. It truly is one of the best South Indian chutneys I have had!

This besan curry seems to be heavily influenced by the Pitla hence the name. The yogurt and besan mix will remind you of the Mexican Queso because of its color and texture. It's also similar to the Indian Kadhi which is a very diluted version of it.

This dish is also very popular in north India and Andhra. BTW, here's another popular Andhra dosa chutney recipe that's served with idli/dosa. Gujarat too has a similar, slightly sweet Kadhi Chutney, which is served with snacks like Khaman Dhokla and Fafda. In Andhra Pradesh, they make something similar that's called Senaga Pindi Pachadi.

Why make this

• Can be made in 15 minutes with few basic ingredients
• Is gluten-free, soy-free and nut-free
• Requires no grinding
• It's a beginner-friendly, budget-friendly, and bachelor-friendly recipe
• A great side dish to make when you don't have any veggies at hand
• Can be served as a condiment, dip, or as a side for idli, dosa, and poori

Besan flour - Use fresh not stale chickpea flour. If besan is not fresh, it will not dissolve easily and form lumps. You can also use roasted gram flour also known as Sattu in this Bombay chutney recipe. It provides a mild, nutty flavor and a slightly thick consistency. Besan (Kadalai maavu in Tamil) is also a great gluten-free substitute. I use besan flour to make eggless Besan Tomato Omelet!

Spices and lentils - Mustard seeds, cumin seeds, urad dal, chana dal, chilly powder, turmeric powder, and gluten-free asafoetida are added to this Bombay besan chutney to give it warm earthy flavors, color, and aroma.

Aromatics - curry leaves, ginger paste, green chillies, and cilantro provide a kick and zing to this besan curry.

Vegetables - Tomato and onion offer sweetness and acidity to this Indian dish with besan. Tomatoes can be swapped with tamarind paste if needed and onions can be skipped.

Yogurt - it gives it a creamy and smooth texture along with a hint of tartness. Use homemade or store-bought plain unsweetened (full-fat or low-fat) yogurt or dahi.

1. In a mixing bowl, add yogurt and besan (chickpea flour). Chef tip - Dry roast the flour for a few minutes before mixing it with yogurt. It will give it a nice aroma and a nutty flavor.
2. Gradually add water and whisk it until there are no lumps. The batter consistency will be runny. Set it aside.

3. Heat oil in a pan. Temper mustard seeds and cumin seeds.
4. Once they begin to crackle, add curry leaves, gluten-free asafoetida, chana dal, urad dal, and ginger paste.
5. Add chopped onions along with minced green chillies and sauté until they turn translucent.
6. Now add the chopped tomatoes along with salt. Cook until the tomatoes turn soft and pulpy. This will take 2-3 minutes.

7. Then add turmeric powder, chili powder, and sugar. Mix and cook for 30 seconds.
8. Now add the prepared besan slurry. Keep the flame on low to medium.
9. Mix and cook until it thickens a bit. Keep whisking continuously. This will take 5-6 minutes. Then cover and cook for 8-10 minutes on medium flame. The raw flour taste should go but be careful to not burn the bottom. Chef tip - Keep whisking at intervals. Scrape the bottom and the sides as you whisk. Check and add salt as needed.
10. Garnish with chopped cilantro.

Serve this flavorful Bombay besan chutney immediately or when it's warm. It will thicken as it cools. You can drizzle some lemon juice on top. It will give a tangy flavor. Garnish with cilantro. It's a great alternative to the South Indian coconut chutney, tomato pachadi, or peanut chutney.

Serve it as a side dish for Poori, Roti, Dosa, Dosa Waffles, Bhakhri, or Idli for breakfast or snack. It also pairs well with instant dosa recipes like Wheat dosa, Potato Dosa, and Oats Carrot Dosa. It will also taste good with steamed rice or toasted bread.

Some street side shops in the south of India also serve this Bombay chutney with Pakoda or Wada. Serve this Kadalai Maavu chutney with Quinoa Upma or Oats Upma and savory pancakes/crepes like Buckwheat Crepes, Tomato Chilla, or Leftover Dal Pancakes.

Before adding the besan mixture to the pan, stir it because the besan will settle to the bottom. Add salt once it thickens. Adjust the final consistency based on your preference. But it generally has a thick and creamy consistency. Add more water if needed. It's OK to make this gram flour chutney spicy since it's paired with dishes like dosa and idli.

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