Bombay Chutney

Bombay chutney is a gravy dish served as a side with breakfast items like dosa, idli, puri, chapati and roti. It is popular down South especially in Andhra Pradesh and Tamil Nadu. Go to any of the road side tiffin centers in any small town or city, you are sure to find bombay chutney on their menu. It is an age old recipe in many telugu households. 

It is basically a Maharashtrian recipe, pitla (pithle/pithla) adapted to the South Indian palate. Pitla is a besan based, thick gravy served with bhakri roti which is a staple dish of Maharashtrian cuisine.


Onion - 1
Tomato - 1
Green Chilli- 3
Fried gram floor - 4 tsp
Mustard seeds - 1tsp
Fennel seeds - 1tsp
Cinnamon - 1 inch stick
Curry leaves - 1leaflet
Salt for taste
Oil for seasoning


Take 4tsp of Fried gram and make into powder.

Heat 3tsp of oil in a pan. Once oil hot, add mustard seeds, fennel seeds and Cinnamon sticks.

Once started spluttering, then add green chilli and fry it until flavor starts.

Add Onion and curry leaves and fry it.

Then add tomato and salt. Fry it until the tomato's got mushy.

Finally add the ground fried gram powder and add one or two cups of water, bring this mix into boil.

After 4 to 5 minutes of boil, the chutney will get consistency.

Garnish with coriander leaves.

That's it now the chutney is ready.

Try it and post your comments and suggestions.

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