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Bombay (Besan) Chutney


My 'grand-uncle', my Mother's uncle was a regular visitor to our house when we were young.He is no more and we miss him. He used to reside in Bombay/Nairobi and travel the world. he used to make this chutney and that's how we know this as 'Bombay Chutney'.
One of my favourte chutneys as an accompaniment to Dosas, I remember him and our Icecream trips everytime I make it.



Besan (Gramflour) – 1 cup
Chilli powder- 2 tsp
Salt – 2 tsp
Asafoetida (Hing) powder- a generous pinch
Onion – 1 large
Green chillies- 2
Curry leaves- 1 bunch
Mustard seeds- 1 tsp
Oil- 2 tbsp (more if reqd.)
Lemon juice – of 1 lemon
Water- 1 1 /2 cup or more to make a batter

Chop onion finely and slit the green chillies into 4 long pieces.
In a bowl, mix together besan, salt, chilli powder, asafetida pd and water to make a batter.
It should be free-flowing consistency like cake batter.
In a pan, heat the oil, add the mustard seeds and curry leaves.
When the seeds splutter, add the onions and fry till pink.
Add green chillies and sauté.
Add the gramflour mixture and keep stirring till it attains a soft consistency.
The batter changes colour and thickens.
Cook till the gramflour is completely cooked.
It should be semi-solid.
You can add more water while cooking and leave it watery too.
Squeeze lemon juice after turning off, mix well and serve with Dosas or Idlis.
Tastes good with puris too.
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Comments

  1. Alisa@FoodistaMay 1, 2009 at 10:42 AM

    The first chutney I tasted was Mango Chutney and I fell in love with it!Then I learned that there were other variations I have yet to try!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

    ReplyDelete

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