Make this exceptional Bombay chutney from scratch in just under an hour.
- 35g (4 tbsp) chickpea/gram flour
- 1ℓ (4 cups) water
- 45ml (3 tbsp) oil
- 5ml (1 tsp) cumin seeds
- 5ml (1 tsp) mustard seeds
- 1.25ml (¼ tsp) asafoetida
- 20 curry leaves
- 2 green chillies, washed and finely chopped
- 2 onions, peeled and finely chopped
- 2 large tomatoes, washed and chopped
- 2.5ml (½ tsp) ground turmeric
- 5ml (1 tsp) chilli powder
- 2.5ml (½ tsp) garam masala
- fresh coriander leaves, for garnishing
- Place the gram flour in a large bowl.
- Slowly pour in the water while whisking vigorously. Continue to do so until all the water is used up. Once the mixture is perfectly smooth, set aside.
- Heat the oil in a large saucepan.
- Add the cumin and mustard seeds and wait for them to start spluttering.
- Turn down the heat slightly and add the asafoetida, curry leaves and chillies. Fry for 2 minutes.
- Add the onions, and stir fry gently for 10 minutes, or until soft.
- Add the tomatoes and fry until they’ve gone soft and “melted” into the sauce.
- Pour in the gram flour mixture and stir.
- Add the turmeric, chilli powder and garam masala to the sauce and stir.
- Place a lid on the saucepan and let the mixture simmer gently for 10 minutes. It should have thickened.
- Divide the chutney between serving bowls and garnish with coriander leaves. Serve with puri, chapati, idli or dosa. Enjoy!
- Category: Side Dish
- Method: Boil
- Cuisine: Indian
Keywords: bombay chutney, besan chutney recipe, chickpea flour recipe, kadalai maavu chutney, gram flour recipe