Bombay chutney is a gravy dish served as a side with breakfast items like dosa, idli, puri, chapati, and roti.
It is popular down South, especially in Andhra Pradesh and Tamil Nadu. Go to any of the roadside tiffin centers in any small town or city, and you are sure to find Bombay chutney on their menu. It is an age-old recipe in many Telugu households.
It is basically a Maharashtrian recipe, pitla (pithle/pithla), adapted to the South Indian palate. Pitla is a besan-based, thick gravy served with bhakri roti, which is a staple dish of Maharashtrian cuisine.
Ingredients
Onion – 1
Tomato – 1
Green Chilli- 3
Fried gram floor – 4 tsp
Mustard seeds – 1tsp
Fennel seeds – 1tsp
Cinnamon – 1-inch stick
Curry leaves – 1leaflet
Salt for taste
Oil for seasoning
Steps
Take 4tsp of Fried gram and make into powder.
Heat 3tsp of oil in a pan. Once the oil is hot, add mustard seeds, fennel seeds, and Cinnamon sticks.
Once started spluttering, add green chilli and fry it until the flavor starts.
Add the Onion and curry leaves and fry them.
Then add tomato and salt. Fry it until the tomato’s got mushy.
Finally, add the ground fried gram powder and add one or two cups of water, bring this mix to a boil.
After 4 to 5 minutes of boiling, the chutney will get consistency.
Garnish with coriander leaves.
That’s it, now the chutney is ready.
Try it and post your comments and suggestions.