Bombay Chutney (Besan Chutney)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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Ingredients

  • besan (gram flour) - 5 tsp
  • onion - 1 medium size
  • green chillies - 5
  • garam masala - 1/2 tsp (optional)
  • jeera - 1/2 tsp
  • lemon juice - 2 tbsp
  • turmeric powder
  • curry leaves
  • oil (to season)
  • coriander leaves (cilantro)
  • salt to taste

How to Make Bombay Chutney (Besan Chutney)

  • Mix besan with 4 cups of water. Make sure there are no lumps in the gravy. Add salt and garam masala.
  • Heat a small amount of oil in a pan. Season with Jeera.
  • Now add finely chopped onions, curry leaves, green chillies, turmeric powder and salt.
  • Fry till the onion becomes transparent brown.
  • Now add the besan gravy and stir till it becomes semi-solid.
  • Remove from the fire and add lemon juice and coriander leaves (plenty).
  • This can be eaten as a side dish for pooris, chappatis or dosas.
  • This is easy to make, economical and a quick recipe for those busy moms.

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