Bombay Chutney

Chutneys are a very common feature in South Indian households. They are prepared at least three to four times a week, if not more. There are therefore hundreds of chutney varieties. While the taste varies somewhat, the concept is very similar. For example, if one is doing a vegetable chutney, then the method is to sauté the vegetable and then grind it with spices and coconut. The variations in taste comes from the different vegetables used. Similarly for other chutneys – dal, coconut, onion… This Bombay chutney is, however, very different in taste and texture. I fell in love with it the first time I tasted it. As I am sure you will too!

Bombay Chuteny

1 large onion, chopped
2 green chillies, split length-wise
1 tomato, diced (optional)
1″ piece ginger, grated
2 sprigs curry leaves
2 tbsp chickpea flour (besan, kadalai mavu)
2 cups water
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp split black gram (urad dal, ulutham parupu)
A pinch of turmeric powder (haldi, manjal podi)
Juice of 1 lemon
Salt to taste
Mix the water and the chickpea flour, ensuring that there are no lumps
Set aside
Heat a wok and add cumin seeds
When they begin to splutter, add split black gram and curry leaves
Sauté till the gram turns golden brown
Add green chillies and onion
Continue to sauté till the onion is translucent
Mix in tomato (if using) and cook the the tomatoes are mushy
Add ginger and pour in the chickpea flour mixture
Add turmeric powder and salt
Stir continuously until the chutney becomes thick
Add lemon juice, mix well and remove from flame
Serve hot with Indian breads or dosa, idli or other breakfast dishes

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