Bombay Chutney

Bombay Chutney!! Yup its very much the name for this side dish that Mom or say Grandma has been making for ages. No one at home has a clue of why its called so!? If you guys know it, please give me some gyan! :)

Bombay chutney can be prepared in a jiffy with just few basic ingredients on hand and has always been handy on super boring days when I just don't feel like experimenting anything for long at the kitchen.

This pairs up so well with roti and poori and it just smells so good with the saunf flavoring :)

Ingredients:

Gram flour or chick pea flour(Besan/Kadala maavu) – 1/2 cup
Water - 1 1/2 cup
Asafoetida(perungayam) - a pinch
Turmeric powder - 1/4 tsp
Onion - 1
Tomato - 2
Green chillies - 2
Garlic - 4 pods
Fennel(Saunf / Sombu) - 1 tsp
Cinnamon(pattai) - 1/2 inch piece
Urad dhall - 1/2 tsp
Channa dhall - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves
Salt - for taste

Method:

Chop the onion and tomatoes into cubes and slit the chilies. Dice the garlic pods finely.

Powder the cinnamon and saunf together.

Dilute gram flour, turmeric powder and salt in the water and keep it ready.

Take two tsp of oil in a pan and splutter mustard seeds, urad dhall and channa dhall. Drop in the curry leaves, chilly and fry for a min. Now add the chopped onion, tomato and garlic and fry until onion turns transparent.

Now add the ground saunf and cinnamon powder. Reduce the flame to the lowest mark and pour the gram flour water mixture while stirring continuously. Now increase the flame slightly and keep stirring until it gets cooked and becomes slightly thick and glossy.

Add chopped coriander leaves at this stage if desired and collected in the serving bowl.

Simple and quick Bombay chutney or Bombay Masala is ready to serve :)

Serve it hot with chapathi or poori.

Enjoy eating :)

Tips:

Adding veggies to this chutney is totally optional. You can add more vegetables of your choice or even skip the tomatoes and onions to make it a plain chutney.

Written by: Nithya

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