Learnt this from my Athai. I have no idea why this got the name Bombay Chutney, but i'll tell you this, it pairs amazingly well with Dosai.
Bombay Chutney
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Bombay Chutney
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Ingredients
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3 medium onions, sliced
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sliced- 3 medium tomatoes
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sliced- 5-6 green chilies
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sliced or to taste - 1-inch ginger, sliced
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1/2 teaspoon turmeric powder (Mylapore Kitchens
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1/2 teaspoon red chili powder (Mylapore Kitchens)
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2-3 tbsp @mylaporekitchens besan
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1 tsp @mylaporekitchens tanjavur style sambar Podi
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Salt, to taste
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Water, as required (to adjust consistency)
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Oil (groundnut or neutral oil), for tempering
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Mustard seeds, for tempering
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urad dal, for tempering
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channa dal, for tempering
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2 red chilies, for tempering
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Curry leaves, for tempering
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asafoetida
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Fresh coriander leaves, for garnish
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Juice of 1/2 lemon
Directions
1. Tempering: Heat oil in a pan. Add mustard seeds, urad dal, channa dal, red chilies, and curry leaves. Let them splutter. Add asafoetida.
2. Sauté: Add sliced onions, tomatoes, ginger, and green chilies. Sauté until the onions are translucent.
3. Spice: Add turmeric powder and red chili powder. Mix well. Add a tsp of @mylaporekitchens sambar Podi
4. Cook: Add water as required and cook the mixture
5. Besan Slurry: In a separate bowl, mix besan with 1 to 1.5 cups of water. Add this slurry to the mixture
6. Season: Add salt to taste. Let the mixture boil and thicken slightly. Adjust consistency to a pouring consistency
7. Finish: Garnish with chopped coriander leaves and a squeeze of lemon juice from 1/2 a lemon.
Recipe Note
*Serve*: Bombay chutney pairs well with dosa, rotis, parathas, or as a side dish. Enjoy!