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Showing posts with label CHUTNEY VARIETIES. Show all posts
Showing posts with label CHUTNEY VARIETIES. Show all posts

May 4, 2018

Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

Peanut red chilli chutney for idli dosa
Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

Peanut chutney without coconut, onion



Peanut Red Chilli Chutney Without Coconut


Peanut Red Chilli Chutney Without Coconut

Easy peanut chutney with red chilli for idli, dosa


Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 2 Minutes
Cook time: 2 Minutes
Total time: 4 Minutes


INGREDIENTS

1 cup = 250ml
  • Peanuts - 1/2 cup
  • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
  • Tamarind - a small piece
  • Garlic cloves - 2 nos or 1 big
  • Coriander leaves - 1.5 tbsp
  • Salt & water - as needed
  • Cooking oil - 2 tsp
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few

METHOD

  1. Roast peanuts in microwave or in stove top. No need to remove its skin.
  2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
  3. Transfer to a bowl and temper the chutney.
  4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

METHOD - STEP BY STEP PICTURES

  • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
  • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

  • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
Peanut red chilli chutney
  • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
Peanut red chilli chutney

Note

  • For variations, you can peel the skin of peanuts and grind it.
  • You can also skip coriander leaves. But adding it gives a nice flavor.
  • You can add 1tbsp of grated coconut for variations.
Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
 Peanut chutney without coconut
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March 10, 2018

Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.



Onion Chutney Recipe


Onion Chutney Recipe

South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut


Cuisine: South Indian
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS


  • Cooking oil - 2 tbsp
  • Big onion / Small onion - 3 nos / 20 nos
  • Red chilli - 3 to 5 nos ( I used 3 spicy chilli)
  • Tamarind - A small piece
  • Salt & Water - As needed
To Temper
  • Cooking oil or sesame oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/4 tsp
  • Curry Leaves - Few

METHOD

  1. Wash and peel onion and chop into small cubes.
  2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
  3. Cook till onion becomes transparent.
  4. Grind to smooth paste adding water.
  5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
  6. Serve with idli , dosa adding sesame oil on top.

METHOD - STEP BY STEP PICTURES


  • Wash the onion, peel the skin. Chop into small cubes. Set aside.

  • Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely.
  • Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa.
  • Enjoy !

Note

  • You can use either big onion or small onions. Each has its own taste and flavor.
  • This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color.
  • For variations, you can saute one ripe tomato along with onion and grind the chutney.
Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !
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January 3, 2018

Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney for chaats
Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
Preethi turbo chop
USES OF PREETHI TURBO CHOP
Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A DISCOUNTED RATE AT AMAZON & FLIPKART.

Preethi turbo chop

PARTS OF PREETHI TURBO CHOP

Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

FEATURES OF PREETHI TURBO CHOP
  • Powerful Motor
    It has 450 Watts powerful motor in this category
  • One Touch Operation
    It does operations like Chopping, Puree, and Grinding in less than a minute
  • Quality
    The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
    It is a food grade material
    Blade is a stainless steel material for longer life
  • Reliability
    Easy View - Transparent bowl enables us to have complete control over chopping process
    1 Year Warranty
    Life Long Free Service
TECHNICAL SPECIFICATIONS
Model No. : Turbo Chop
  • Voltage: 230V AC 50 Hz
  • Power Consumption: 450 Watt
  • Capacity: 0.7 Ltr Bowl
  • Warranty: 1 Year
WHERE TO BUY THIS PRODUCT

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

PROS & CONS

PROS
  • Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
  • Chops the vegetables very finely in less than a minute.
  • Chops the nuts & dry fruits too.
  • It works really great if you want to grind masala to a coarse paste.
  • Perfect for making salsa.
CONS
  • You should do it only in batches if you are chopping in large quantity.
  • For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
  • It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.
In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.
Preethi turbo chop

Green chutney for Chaat


Green chutney for Chaat How to make green chutney for chaat
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


INGREDIENTS
1 cup - 250ml
  • Coriander leaves - 1/2 cup
  • Mint leaves - 1/4 cup
  • Green chilli - 2 nos
  • Lemon juice - 1 tsp
  • Sugar - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Garlic cloves - 2 nos
  • Ginger - Very small piece ( Quarter inch)
  • Salt - as needed
METHOD
  1. Wash & Chop coriander leaves & mint leaves roughly.
  2. In the Preethi turbo chop, take all the ingredients given above.
  3. Grind to a smooth paste adding required water.
  4. You should wipe the sides and grind at regular intervals to make a smooth paste.
  5. Remove in a bowl. Dilute with little water while making chats.
  6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
METHOD - STEP BY STEP PICTURES
  • Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)


  • Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.

  • After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats.

  • Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

Green chutney for chaat

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November 15, 2017

Kara Chutney Recipe – Hotel Style Kara Chutney For Idli,Dosa

Kara chutney hotel style
I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicyTongue. We call it as red chutney. Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you.There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar.I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies/Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration.Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 



Kara chutney

HOTEL STYLE KARA CHUTNEY RECIPE


Hotel Style Kara Chutney Recipe
Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
To Saute in oil
  • Cooking oil - 2 tbsp
  • Ripe tomato - 2 nos (Medium sized, 1 cup)
  • Big onion - 2 nos ( Small sized, 3/4 cup)
  • Garlic cloves - 5 nos ( small)
  • Urad dal - 1.5 tsp
  • Chana dal - 1/2 tsp
  • Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney)
  • Red chilli powder - 1/2 tsp
  • Salt - As needed
  • Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE KARA CHUTNEY
  1. Wash and chop tomato,onion.Peel garlic and keep it ready.
  2. Heat oil and saute dals, red chilli, garlic, onion till transparent.
  3. Then add chopped tomato, red chilli powder, salt and cook till pulpy.
  4. Cool down and grind to smooth paste.
  5. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

  • Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai.
    Kara chutney - hotel style
  • Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent.
    Kara chutney - hotel style
  • Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well.
    Kara chutney - hotel style
  • Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa.
    Kara chutney - hotel style

    Enjoy !
NOTE
  • Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste.
  • You can also skip chana dal & make only with urad dal.
  • You can add equal quantity of tomato, onion and try this chutney.
  • Add more chillies if you want spicy chutney. I made it medium spicy.
  • For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves.
  • If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.
Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))

Hotel style kara chutney
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October 24, 2017

Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

 Tomato chutney without onion
Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one chutney without onion and garlic. This morning, I prepared Kambu idli,dosa(Pearl millet idli/Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut. This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipeBatting Eyelashes. I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it. Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

Do check out my 50 chutney recipes if interested.



Tomato chutney - No onion no garlic

Tomato chutney without onion, garlic and coconut


Tomato chutney without onion, garlic and coconut

Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut


Cuisine: South Indian
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

To saute in oil
  • Ripe tomato - 2 nos (Medium sized)
  • Urad dal - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Coriander seeds/Dhania - 1/2 tsp
  • Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies)
  • Curry leaves – 5 leaves
  • Hing /Asafetida – 2 pinches
  • Tamarind - A pinch
  • Cooking oil - 1.5 tbsp
  • Salt & Water – as needed
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp

HOW TO MAKE TOMATO CHUTNEY

  1. Wash and chop tomato into small pieces, set aside.
  2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
  3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
  4. Grind to a smooth chutney and temper with mustard, urad dal.

METHOD - STEP BY STEP PICTURES

  • Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden.
    Tomato chutney without onion and garlic
  • Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy.
    Tomato chutney without onion and garlic
  • Let the mixture cool down. Then grind to a smooth paste adding required water.Transfer to a bowl.
    Tomato chutney without onion and garlic
  • Heat 1tsp oil in a small kadai, temper mustard seeds, urad dal.Add to the chutney, mix well and serve with idli,dosa !

  • Enjoy !

Note

  • I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness.
  • You can replace Kashmiri chillies with one or two spicy chilli if you like.
  • Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity.
  • Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead.
  • Do not add more curry leaves. Chutney smells raw.
  • As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !
No onion no garlic tomato chutney
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July 19, 2017

Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney. This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney,  Easy beetroot poriyal,  beetroot kootu,  easy beetroot halwa in pressure cooker,  beetroot poriyal with coconut masala,  beetroot poori,  ABC juice




Beetroot chutney recipe - Beetroot chutney with coconut


beetroot chutney recipe

How to make Tamil nadu style beetroot chutney for idli, dosa

South Indian
Side
2


Ingredients  (1 cup = 250ml)

  • Grated beetroot – 1/2 cup
  • Grated coconut - 1/4 cup
  • Red chilli - 3 to 4 nos
  • Garlic - 2 cloves
  • Big onion - 1 no
  • Chana dal - 2 tsp
  • Urad dal - 1.5 tsp
  • Hing/ Asafetida - 2 pinches
  • Tamarind - a small pinch
  • Cooking oil - 2 tbsp
  • Salt and water - as needed

    To Temper

  • Cooking oil – 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few

How to make the recipe

  1. Wash and peel the skin of beetroot. Grate and keep aside.
  2. Heat 1 tbsp oil in kadai. Saute the dal,chilli,garlic,hing till dal turns golden.
  3. Add chopped onion,grated beetroot, tamarind and salt.
  4. Saute till beetroot turns pale red in color and raw smell goes off.
  5. Add coconut.Mix well and grind everything to a smooth paste.
  6. Temper mustard, urad dal and curry leaves. Add to chutney.Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

  • Wash and peel the skin of a small beetroot.Grate it, measure 1/2 cup and keep aside.
    Beetroot chutney recipe
  • Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
    Beetroot chutney recipe
  • Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell.It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
  • Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
  • Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
    Beetroot chutney recipe

Notes

  • Add more chillies if you want spicy chutney.
  • You should saute the beetroot till its raw smell goes off else chutney smells raw.
  • Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
  • If you have cooked beetroot in hand, you can use that as well.
Enjoy this easy, healthy beetroot chutney with idli & dosa !

Beetroot chutney for dosa
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December 14, 2016

Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

Bombay chutney recipe - Kadalai maavu chutney
I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !
Besan chutney recipe

Bombay chutney recipe


Bombay chutney recipe How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa
Cuisine: North Indian
Category: Side dish for poori,idli,dosa
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Besan flour – 2.5 tbsp
  • Ripe tomato - 1 no ( Big)
  • Big onion - 2 nos
  • Green chilli - 3 nos ( slit or finely chopped)
  • Ginger - 1/2 inch piece
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Asafetida / hing - a pinch
  • Salt - as needed
  • Water - 2 to 3 cups
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Coriander leaves - to garnish
  • Lemon juice - few drops ( only if needed, optional)
METHOD

  • In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside.
    Bombay chutney recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy.
    Bombay chutney recipe
  • Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.
     Bombay chutney recipe
  • This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori.
    Bombay chutney recipe
    NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve !
Enjoy !

Note
  • Add more green chillies if you want more spicy chutney.
  • I made it for poori .So I made it mildly spiced and added 2 green chillies.
  • Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately.
  • Adding coriander leaves at the end improves the flavor a lot.So do not skip it.
Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!
Bombay chutney recipe
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