Bombay chutney, a vibrant and flavorful condiment, is a staple in many Indian households. Its tangy sweetness perfectly complements the savory notes of dishes like idli, dosa, and vada. Unlike traditional versions, this recipe offers a simplified, coconut-free approach, eliminating the need for tedious grinding. The result is a quick and easy chutney packed with fresh, bold flavors that will elevate your South Indian breakfast or snack experience. This recipe uses readily available ingredients and relies on simple techniques to deliver exceptional results, even for novice cooks.
Forget lengthy preparation times and complicated methods! This easy Bombay chutney recipe is designed to be quick, efficient, and incredibly delicious. Ready to experience the taste of authentic Bombay chutney without the hassle? Let's dive into the step-by-step instructions and create this flavorful condiment together.
Tools Needed
- Wide karai or pan
- Whisk
Ingredients
- Gram flour (besan): 1/2 cup (125 ml)
- Water: 3 cups
- Oil: 2 tbsp
- Urad dal: 1 tsp
- Chana dal: 1 tsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Asafoetida powder: 1/2 tsp
- Ginger: 1 piece, finely chopped
- Garlic: 4 cloves, thinly sliced
- Onions: 3, thinly sliced
- Green chilies: 3, slit
- Tomatoes: 2 medium, finely chopped
- Salt: 1 tsp
- Turmeric powder: 1/2 tsp
- Curry leaves: a handful
- Fresh coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Batter and Tempering
- Whisk together gram flour and 1 cup of water until smooth. Add 2 more cups of water and mix thoroughly. Set aside.
- Heat oil in a karai. Add urad dal, chana dal, mustard seeds, and cumin seeds. Roast until golden brown and mustard seeds crackle.
Step 2. Sauté Aromatics and Vegetables
- Add asafoetida powder, ginger, and garlic. Roast lightly until fragrant.
- Add onions and green chilies. Sauté until onions are soft and translucent.
- Add chopped tomatoes, salt, and turmeric powder. Cook for 5 minutes until tomatoes are soft and mushy.
Step 3. Combine and Simmer
- Pour the gram flour mixture into the karai. Add curry leaves and mix well.
- Cover and simmer on low flame for 10 minutes.
Step 4. Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- For a richer chutney, add one boiled and mashed potato after step 5.
- This chutney pairs well with idlis, dosas, puris, and chapatis.
Nutrition
- N/A
FAQs
1. Can I use frozen ginger and green chilies?
Yes, you can! Just make sure they're thawed before using them. You might need to adjust the quantity slightly depending on their size and water content.
2. What if I don't have tamarind paste? Can I substitute it?
You can substitute tamarind paste with 1-2 tablespoons of lime juice or white vinegar for a similar tartness. Adjust to your preferred level of sourness.
3. How long can I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed fresh, but it will remain flavorful for a few days.
This easy Bombay chutney recipe delivers a burst of flavor without the fuss. Enjoy its vibrant taste alongside your favorite South Indian dishes, and impress your family and friends with this quick and delicious condiment. Now that you've mastered this recipe, experiment with adding your own personal touch to create your signature chutney!