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Bombay chutney comprises a combination of gram flour, urad dal, chana dal, and a variety of wholesome spices. Explore my recipe to know the steps to make Bombay chutney at home.

Table of Contents

KEY TAKEAWAYS

Bombay chutney is a combination of Indian flavors that will add authenticity and taste to every meal.

To preserve the freshness and flavor of the chutney, you will need storing it in a sealed container in your fridge.
Pair it with Indian bread and puris, idli and dosa, upma and rice dishes, snack and chaat items.
Bombay chutney tastes savory, sweet, tangy, and mildly spicy.

You will get a similar taste as Bombay chutney in chana dal chutney, chole chutney, and urad dal chutney.

The Ingredients:

Gram flour (besan) – 2 tbsp

Water – as required
White oil – 1 tbsp
Mustard seeds – 1 tsp

Split black lentils (urad dal) – 1 tsp
Split chickpeas (chana dal) – 1 tsp
Cumin seeds – 1 tsp

Dry red chili – 1 piece (torn in half)
Fresh green chilies – 2 to 3 pieces (broken in half)
Fresh ginger – 1 inch (cut into thin julienne strips)

Fresh curry leaves – 8 to 10 pieces
Onion – 1 large piece (cut into thin slices)
Turmeric powder – ¼ tsp

Table salt – ½ tsp
Asafetida – 1/8 tsp
Potato – 1 large piece (boiled and peeled)

Fresh coriander leaves – just a handful
Fresh lemon juice – 1 tsp (half a lemon)

I discovered a small piece of pare inside an old diary of my mother, which, actually was this recipe. There were no measurements, only vague instructions like “cook until done.” I was intrigued. It felt like solving a culinary mystery. The first try was chaotic, but the result was shockingly good.

I remember burning the bottom a little, yet everyone asked for seconds. Now, whenever I make it, I feel like I’m connecting with someone I never met—maybe a relative of someone who passed it down quietly through generations to preserve homemade recipes and prevent them from being lost.

How to Make Bombay Chutney? (Step by Step Guide with Images)

Step 1: Take 2 tbsp of gram flour (besan) in a bowl. Add water and mix it nicely. Keep it aside.

Step 2: Now, take a wok or a frying pan and heat it on a low flame. Now, put 1 tbsp of white oil in it and when it heats up add 1 tsp of mustard seeds, 1 tsp of split black lentils (urad dal), and 1 tsp of split chickpeas (chana dal) in it. Stir them to fry them nicely for a couple of minutes until they start changing their color.

Step 3: Now, add 1 tsp of cumin seeds and stir it as well.

Step 4: Then, add 1 piece of dry red chili (torn in half), 2 to 3 pieces of fresh green chilies (broken in half), 1-inch fresh ginger (cut into thin julienne strips), and 8 to 10 pieces of fresh curry leaves to it and stir them to cook them nicely.

Step 5: When these get reduced, add 1 piece of large onion (cut into thin slices). Stir it until it turns soft and translucent.

Step 6: When they are done, add ¼ tsp of turmeric powder and ½ tsp of regular table salt to it and mix them nicely.

Step 7: Now, add 1/8 tsp of asafetida to it and mix it nicely.

Step 8: Add water and mix it nicely. Then, cover the wok to cook it on a low flame for about 5 to 6 minutes until it comes to a boil.

Step 9: Remove the lid after 5 minutes to check whether the onions are cooked nicely or not. If they have, pour the mixture of besan into it and mix it nicely.

Step 10: Let it cook for another 3 to 4 minutes until it becomes thick. Stir it occasionally and check the consistency.

Step 11: When it is thick enough, mash 1 large piece of boiled and peeled potato and add to it. Mix it nicely and let it cook for another couple of minutes.

(Pro tip: You may skip adding potato if you want. However, adding it will not only enhance the texture of the chutney but will also add to its taste.

Step 12: When the chutney has become thicker, finally add a handful of fresh coriander leaves to it.

Step 13: Turn off your gas stove and mix the coriander leaves nicely. Now, squeeze half a lemon (about 1 tsp of fresh lemon juice) directly into the chutney.

Step 14: Mix it nicely, and transfer it to a bowl and your tasty homemade Bombay chutney is now ready to be served with hot puris, parathas, idli, dosa, and a lot of other dishes and snack items.