Bombay Chutney

I was hardly 5 years old then; it was a nice evening when I was playing in the backyard of my pattama’s (maternal granny is called pattama) home. Few guests arrived in a car to invite the family for wedding or something. Pattama along with thatha(grandpa) and uncle went out to receive them while I peeked into the hall to see if anything interesting to me happened; nothing so exiting as elders were sharing pleasantries and so I returned to the garden to play around the well with calves there. At times I help pattama pluck the flowers from her garden for the temple visit later in the evening, that day I volunteered to do as she was busy taking care of the guests. Sometime later the aroma of hot puris dragged me to the kitchen and there I saw pattamma had almost readied the dinner while she presented me a bowl of hot kesari topped with extra cashews. That is her love, that’s her knack- nice delicious dinner in no time; and for me hospitality is synonymous to pattama even now. Now comes the intro of our protagonist ‘Bombay Chutney’, yeah puri was to go with it for dinner. They had no mixie in those days and so this instant side dish was a pretty wise choice. When I was done with kesari she sent me back to garden for getting some fresh coriander to add to the glamor of Bombay chutney. That is probably the first time I can remember having Bombay chutney. Don’t ask me the etymology, I have no idea; but to me, till date it is pattama’s Bombay Chutney that is mapped mentally when I come across this recipe. However, making it more nutritious by augmenting veggies was done by my mom and I follow that.


Bombay Chutney
Serves 3
An instant side-dish for rotis and dosas
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
  1. 1. Oil - 2 tsp
  2. 2. Mustard seeds - 1/4 tsp
  3. 3. Cumin seeds - 1/4 tsp
  4. 4. Asafoetida - 1 pinch
  5. 5. Curry leaves - 1 sprig
  6. 6. Green chilies - 2
  7. 7. Carrot - 1
  8. 8. French beans - 4
  9. 9. Potato - 1
  10. 10. Tomato - 1
  11. 11. Onion - 1
  12. 12. Ginger - 2" piece
  13. 13. Garlic - 4 cloves
  14. 14. Chickpea flour/ Besan - 1/2 cup
  15. 15. Water - 3 cups
  16. 16. Salt to taste
  17. 17. Turmeric powder - 1/4 tsp
  18. 18. Coriander for garnish
  1. Mix chickpea flour and turmeric in a cup of water without lumps.
  2. Chop vegetables into small cubes. I have slit green chilies as they were very hot and cut the onion into quarter slices.
  3. Heat oil in a tawa, splutter mustard seeds and cumin seeds in it. Add ginger, garlic, asafoetida and curry leaves. Then saute the onion in it till translucent.
  4. Saute chopped vegetables except tomato and sprinkle some salt. Add a cup of water and cover until the veggies are cooked.
  5. Pour the chickpea flour mixture by stirring continuously in low flame. Adjust salt and add the chopped tomatoes.
  6. Pour more water as per consistency when the gravy thickens. It ideally has a chutney or gravy consistency. Turn off heat when the flour is cooked well and the gravy no more thickens.
  7. Garnish with coriander and serve hot.
  1. * Bombay chutney thickens when it becomes cold and can be heated with little water.
  2. * It goes well with pooris, dosas, chapathis and even idlis.
  3. * Other choice of veggies like green peas, cauliflower or so can be added.
  4. * The classic version has only onion & tomatoes and not any other vegetables.
Grammars of cooking



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