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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...

Tomatoes- 2 large Onion- 1 large (can add 1 medium if desired) Coriander Leaves chopped- 1/2 cup Green chillies- 2 Salt- as per taste Oil- to fry Water Chop onions and tomatoes fine. Chop chilles into small pieces. Heat oil, add onions and fry till well fried(start turning brown). Add more oil if reqd. Add tomatoes and fry till totally soft and well fried. Tomatoes should turn dark red and get mashed. Remove from heat and let cool. Grind with chopped chillies, coriander leaves and salt. **To add a punch, add 4-6 sweet green grapes when grinding.Tastes chatpata,tangy! An awesome accompaniment with breakfast, typically idlis, dosas and dhoklas and fried snack items.