Bombay Chutney Recipe

Recipe By Slurrp

Bombay Chutney is a tangy and spicy Indian condiment that is perfect for adding a burst of flavor to any meal. Made with a blend of tomatoes, onions, garlic, and spices, this chutney is a versatile accompaniment to dosas, idlis, or even sandwiches. The tomatoes and onions are cooked down until soft and then blended to create a smooth and flavorful chutney. With its vibrant red color and bold flavors, Bombay Chutney is a must-have in any Indian kitchen.

4.3
28 Rating -
Rate
Vegdiet
20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Bombay Chutney
plan
Bookmark

ingredients serve

Ingredients for Bombay Chutney Recipe

  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.33 Onion, Chopped
  • 0.67 Tomatoes, Chopped
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required For Tempering
  • 0.33 teaspoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Urad Dal
  • 0.67 Dried Red Chilies

Directions: 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.
Nutrition
value
102
calories per serving
5 g Fat4 g Protein9 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    9g
  • Fiber
    4g

MacroNutrients

  • Carbs
    9g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    2mg
  • Vitamin A
    1009mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    63mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp