BOMBAY CHUTNEY

 

I first heard about the Bombay Chutney from my Mother-in-Law.  She, being born and brought up in Pune, cooks a lot of Maharashtrian dishes.  Even, some of her South Indian recipes will have a tinge of Maharashtrian touch.   This chutney goes well as a side dish for rotis and paranthas. 

INGREDIENTS
Besan (Gram Flour)	3 tbsp
Oil	2 tbsp
Asafoetida	A generous pinch
Mustard Seeds	1/2 tsp
Onion (Sliced)	2 Medium
Tomato (Chopped)	2 Medium
Turmeric Powder	1/2 tsp
Red Chilli Powder	3/4 tsp
Salt	To taste
Kasuri Methi	3/4 tsp
Fresh Coriander Leaves	1 tsbp
Water	3/4 cup

 

METHOD

• Take the besan in a mixing bowl and a make lump free paste using water.
• Heat oil in a pan, crackle mustard seeds and asafoetida.
• Add, sliced onion and chopped green chilli.  Fry till onion turns golden brown.
• Add chopped tomatoes and mix well.  Cook till tomatoes are little mushy.
• Add all the dry masalas – turmeric powder, chilli powder, salt and kasuri methi.  Mix well and cook for a minutes.
• Now pour in the basan mixture and cook till the it gets thick and starts leaving the sides.
• Serve hot or at room temperature with roti.

 

NOTE:  This chutney thicken when cold.  Hence, do not over cook.