Wednesday, August 02, 2017

Bombai Chutney


Besan flour/ Senagapindi/ Chana Flour - 1 rice cup

(mix it up in 1 cup water with out lumps)

Tamarind - 1/2 lime size (add kettle boiled water, microwave for 1 min. take juice once it's cools down)

Oil - 3 tbsp

Seasoning Ingredients - Mustard seeds - 1/2 tsp, Channa dal - 3 tsp, Urad dal - 2 tsp, Hing - 2 pinch, Curry leaves - 2 sprigs, Green Chillies - 5 (slit), Ginger - 1- 2 inch (sliced thinly), Turmeric - 1/2 tsp.

Coriander leaves - handful (chopped)

Onion - 1 large (sliced thinly)

Salt to taste

Water - 3 to 4 cups


Heat oil in a flat pan, do seasoning as usual. Add half the coriander leaves n fry, once fried, add onion fry until light golden color. 

Add Tamarind juice n cook until it becomes thick n no raw smell. 

Add salt to taste n water, bring to boil. Reduce the flame n add besan mixture little by little keep stirring while adding. mix well n cover n simm away for 5 mins or until besan flour is no longer raw smell. 

Garnish with rest of coriander leaves.

Serve with Idli, Dosa n Puri. 


add 2 boiled n roughly smashed potato once onions r fried. 


can omit tamarind juice n can add 2 chopped tomato or 1/2 tin chopped tomato tin, if you are using boiled potato.  It goes well with lime rice too.

© 2017 by Rajani Rayudu


Rashmi Kapse said...

This dish was delicious. My parents are from Bombay but we live in the New Jersey now and this dish truly appealed to everyone. I am a huge fan of yours and can't wait to continue following your future dishes. Keep up the good work!!!!


Jamal Mohamed said...

Great post on "Bombai Chutney" As a professional chef i have to appreciate your work. Keep Posting useful posts like this. Keep in touch with my websites- Culinary Schools | Cooking Schools