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Chutney
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Besan Chutney/Bombay Chutney

An 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!
Course condiment
Cuisine Indian, street food
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 151.56kcal

Equipment

Ingredients

Instructions

  • 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.

Nutrition

Serving: 0.25cup | Calories: 151.56kcal | Carbohydrates: 16.41g | Protein: 5.53g | Fat: 7.41g | Saturated Fat: 1.17g | Polyunsaturated Fat: 2.04g | Monounsaturated Fat: 3.77g | Trans Fat: 0.01g | Cholesterol: 3.98mg | Sodium: 208.7mg | Potassium: 261.45mg | Fiber: 4.26g | Sugar: 5.91g | Vitamin A: 617.11IU | Vitamin C: 6.58mg | Calcium: 65.24mg | Iron: 1.73mg