Saturday, January 19, 2008

Bombay chutney

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. :)


Sathej said...

Oh looks nice :) Haven't tasted this....its very fine except the last ingredient :)

Priya Iyer said...

:) it tastes good as well. try it out. u can cook it without the last ingredient too!

kunal said...

can you pls post the recipe of
paneer and chicken chetinad

Priya Iyer said...


hey! welcome here! m sorry, am a pure veggie and hence, can only put up veggie recipes that i have cooked and loved. anyways, hope u find the stuff you are looking for.

Anonymous said...

Actually this is a nice cooincidence. My mom used to make this and the last time I was at home, which was a month ago, I checked the recipe. Of course, I forgot. Good!

I just need to check if I can get some besan around here.


Priya Iyer said...


cool. do try it out and let me know. :)