Ever been craving a flavorful chutney but don’t have a blender or coconut on hand?
This Bombay chutney skips the coconut and the grinder, but still delivers all the tang and warmth you love. Chickpea flour thickens it up, while onions, tomatoes and spices bring the flavor punch. It’s the perfect partner for piping-hot idlis, crisp dosas or fluffy pooris—no fuss, just deliciousness in every spoonful.
Give it a whirl and watch your breakfast (or snack!) transform into something unforgettable.
Why You’ll Love Bombay Chutney
- Zero Grinding: Everything cooks right in the pan—no blender needed.
- Protein-Packed Base: Gram flour thickens the chutney and adds plant-based protein.
- Flavor Depth: Toasted lentils, garlic, ginger, tomatoes, and curry leaves deliver a complex, tangy-sweet profile.
- Quick & Flexible: Easily doubles or triples for a crowd and keeps well in the fridge.
Ingredient Highlights
- Chickpea (Gram) Flour: Creates a silky, savory body and boosts protein.
- Toasted Lentils (Urad & Chana Dal): Add a nutty crunch and emulsify the oil into the sauce.
- Mustard & Cumin Seeds: Crackle in hot oil to release warm, earthy aroma.
- Onion, Garlic & Ginger: Build a savory backbone with slight heat and sweetness.
- Green Chilies & Turmeric: Bring bright color and balanced heat.
- Tomatoes: Add tang and body as they break down into a rich base.
- Curry & Coriander Leaves: Infuse herbal, citrusy freshness.
- Asafoetida (Hing): A tiny pinch gives umami depth and eases digestion.
How It All Comes Together
- Make the Gram-Flour Slurry: Whisk chickpea flour into water until smooth. Set aside—this thickens your chutney without lumps.
- Temper & Sauté Aromatics: Heat oil in a wide pan. Add urad and chana dal, mustard, and cumin seeds until they pop. Stir in hing, ginger, and garlic.
- Build the Base: Toss in onions and green chilies. Sauté until the onions soften, then add chopped tomatoes, salt, and turmeric. Cook until tomatoes collapse and the mixture is pulpy.
- Thicken with Gram Flour: Pour the slurry into the pan, stirring continuously. You’ll see the sauce bubble and thicken. Scatter in curry leaves. Cover and simmer on low, stirring occasionally, until the chutney reaches a spoon-coating consistency.
- Finish & Garnish: Turn off the heat. Sprinkle chopped coriander leaves and, if you like, stir in mashed potato for extra creaminess.
What Goes Along
- Idli & Dosa: Dunk or drizzle generously for that irresistible tang.
- Pooris & Parathas: Serve alongside for a filling, protein-rich meal.
- Steamed Rice: Mix in a spoonful for quick, tangy rice.
Packing Tips for Bombay Chutney
- Cool Before Packing
Let the chutney cool to room temperature before transferring to any container. This prevents condensation, which can make the chutney watery or spoil faster. - Use Airtight Containers
Choose a leak-proof, airtight container—preferably a small stainless steel or BPA-free plastic one with a tight lid. This keeps the chutney fresh and spill-free. - Separate When Needed
If packing with idli, dosa, or poori, keep the chutney in a separate small container to avoid sogginess. Bento-style boxes work great for this. - Reheat Gently (if needed)
If you plan to warm it later, use a microwave-safe container or transfer it to a heat-safe bowl. Just a quick reheat is enough—don’t overboil. - Storage Tip
If making ahead, store in the fridge and consume within 2–3 days. You can even make a larger batch and portion it out for quick morning packing
How to Serve
Spoon hot Bombay Chutney into a small bowl. Serve with your choice of South-Indian breakfast favorites or simply with rice and papad. Encourage guests to mix flavors—one bite of plain idli, one bite with chutney—for maximum impact.
Bombay Chutney
Description
Bombay Chutney is a no-coconut, no-grind South-Indian sauce made from toasted lentils, sautéed aromatics, chopped tomatoes, and gram-flour slurry, finished with curry leaves and coriander. Ready in under 30 minutes, it pairs beautifully with idli, dosa, pooris, or rice, adding tangy, savory, protein-packed flavor to any meal.
Ingredients
Instructions
Prep Work
-
Chop aromatics
Chop ginger and slice garlic cloves.
-
Slice onions
Thinly slice onions and slit the green chilies. -
Chop tomatoes
Finely chop the tomatoes. -
Mix batter
Whisk gram flour with water until lump-free.
Method
-
Heat spices
Heat oil, add urad dal, chana dal, mustard and cumin seeds; let them splutter.
-
Add aromatics
Add asafoetida, chopped ginger and garlic; sauté briefly. -
Sauté onions & chilies
Add onions and green chilies; cook until onions soften and translucent.
-
Cook tomatoes
Add chopped tomatoes, salt and turmeric; cook for 5 minutes until tomatoes are mushy.
-
Pour batter
Stir batter and pour into pan; mix in curry leaves; cover and simmer for 10 minutes.
-
Finish & garnish
Simmer until thick; turn off heat and garnish with coriander leaves.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Sodium 250mg11%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 4g8%
- Vitamin C 8 mg
- Calcium 20 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.