Bombay Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Once the seeds start to splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 4.Cook the mixture until the tomatoes are soft and mushy.
• STEP 5.Allow the mixture to cool slightly, and then blend it to a smooth consistency.
• STEP 6.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies for tempering.
• STEP 7.Once the tempering is ready, pour it over the chutney and mix well.
• STEP 8.Serve the Bombay Chutney with dosas, idlis, or as a spread for sandwiches.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less red chili powder.
• For a tangier flavor, you can add a squeeze of lemon juice to the chutney before serving.
• If you prefer a smoother texture, you can strain the chutney after blending to remove any fibrous bits.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Bombay Chutney can be stored in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a condiment with dosas, idlis, or as a spread for sandwiches.
• You can also use it as a dip for samosas or pakoras.