Bombay (Besan) Chutney

Bombay (Besan) Chutney

My 'grand-uncle', my Mother's uncle was a regular visitor to our house when we were young.He is no more and we miss him. He used to reside in Bombay/Nairobi and travel the world. he used to make this chutney and that's how we know this as 'Bombay Chutney'.

One of my favourte chutneys as an accompaniment to Dosas, I remember him and our Icecream trips everytime I make it.

Chop onion finely and slit the green chillies into 4 long pieces.

In a bowl, mix together besan, salt, chilli powder, asafetida pd and water to make a batter.

It should be free-flowing consistency like cake batter.

In a pan, heat the oil, add the mustard seeds and curry leaves.

When the seeds splutter, add the onions and fry till pink.

Add green chillies and sauté.

Add the gramflour mixture and keep stirring till it attains a soft consistency.

The batter changes colour and thickens.

Cook till the gramflour is completely cooked.

It should be semi-solid.

You can add more water while cooking and leave it watery too.

Squeeze lemon juice after turning off, mix well and serve with Dosas or Idlis.

Tastes good with puris too.