Ingredients: (for 2 people)
1) 1/2 medium-sized cup besan
2) Salt to taste
3) 2 green chillies
4) Curd for mixing
5) A 1-inch long piece of ginger
6) Turmeric powder
7) Mustard seeds
8) 8-10 cloves of garlic
1) Take off the skin from the garlic and ginger. Cut the green chillies into large pieces. Dry grind chillies, garlic and ginger in mixer to make a paste. Keep aside.
2) Mix some curd in the besan and add salt and turmeric powder to taste. Keep aside. It should be neither too thick nor too thin.
3) Heat some oil in a kadhai and add mustard seeds. Allow them to splutter.
4) Add the ginger-garlic-chillies paste and stir for some time.
5) Add the besan paste, and add water/curd as required.
6) Cook for 5-7 minutes on low flame.
This chutney can be eaten with paranthas, dosas or chappatis. Best used hot.
PS: I don't know where this recipe got its name from. It is called Bombay Chutney at our place and has been passed on through generations. :)