A unique Indian chutney recipe made with chickpea flour and yogurt. Pairs best with puri/roti/bread/dosa/idli. A simple yet delicious recipe from Bombay!
What is Bombay chutney
What a gorgeous looking chutney this is! My MIL mentioned to me about this chutney. She said that its famously known as the Bombay Chutney and I was bewildered. I had never even heard of it, forget tasting it while I was in Bombay all my life. So it did come as a surprise to me and I quickly researched on it while still talking to her. Internet pulled out a couple of recipes with this name and I was hooked. Being the inquisitive type, I asked my MIL to tell me more about this dish and also share her recipe. I believe in trusting her recipe more than the internet as it's more first hand with handy tips. She was more than glad to help. In fact my in-laws keep hunting for lost and forgotten recipes to share with me for my blog. Cute right?!
Why make this
Ingredients needed 🧾
How to make it 🔪
Pour this tadka over the chutney. Garnish with cilantro and serve it with puri/roti/dosa/idli.
Serving suggestions 🍽
This besan chutney is unique in its taste. I found it similar to the Maharashtrian Pitla which is also made using chickpea flour. However due to the yogurt used here, the chutney has a refreshing flavor. The sweet potato masala puri and besan chutney made a great combo and all I can say is that I have fallen for this creamy chutney which is truly one of its kind.
However I have still not been able to figure out why and how it has got its name 'Bombay Chutney.' I need to check where this chutney is served in Bombay when I visit next time. But whatever be the case, I am just glad that I finally got introduced to this lip smacking cool and spicy chutney here in the US, while it was literally from my backyard. Thanks to my MIL for giving me this simple yet effective recipe. Cannot wait to try this recipe with dosa and idli now.
Top recipe tips 💭
Adjust the consistency of the chutney based on your preference. Add more water if needed. Before adding the besan mixture to the pan, give it a stir because the besan will settle to the bottom.
Recipe FAQs 📖
More chutney recipes
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- 3 tablespoon besan or chickpea flour
- 2 tablespoon yogurt
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- ⅛ teaspoon gluten-free asafoetida
- 7-8 curry leaves
- ½ tablespoon ginger paste
- ½ cup onions chopped
- 1 green chilly minced
- 1 tomato chopped
- ½ teaspoon turmeric powder
- 1 teaspoon chilly powder
- 1 teaspoon sugar
- 2 tablespoon cilantro
- In a mixing bowl, add yogurt and besan (chickpea flour).
- Add water and whisk it till there are no lumps. Set it aside.
- Heat oil in the pan. Temper mustard seeds, and cumin seeds.
- Once they begin to crackle, add curry leaves, gluten-free asafoetida, chana dal, urad dal and ginger paste.
- Add chopped onions along with minced green chilly and saute till they turn translucent.
- Now add the chopped tomato along with salt. Cook till the tomatoes turn soft and pulpy. This will take 2-3 minutes.
- Then add turmeric powder, chilly powder, and sugar. Mix and cook for 30 seconds.
- Now add the prepared besan water.
- Mix, and cook till it thickens a bit. Keep whisking it continuously. This will take 5-6 minutes. Then cover and cook for 8-10 minutes on medium flame. Chef tip - Keep whisking at intervals. Scrape the bottom and the sides as you whisk. Check and add salt as needed.
- Garnish with chopped cilantro.