Bombay Chutney


Onion – 1, finely chopped
Tomato – 1, finely chopped
Green Chillies – 5, finely chopped
Gram Flour – 3 tblsp
Cinnamon – 1 small piece
Saunf – 1/4 tsp
Curry Leaves – few
Coriander Leaves – few
Oil – 2 tsp
Salt as per taste

1. Heat oil in a pan.
2. Fry the curry leaves, cinnamon and saunf for 45 seconds.
3. Add the onions, tomatoes, green chillies and saute well.
4. Add a little water and bring to a boil.
5. Add some water to the gram flour and pour into the pan.
6. Add salt. Cook till the raw smell disappears and it starts to thicken.
7. Garnish with coriander leaves.
8. Serve hot.

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Anitha March 15, 2011 - 5:46 am


Shalini January 12, 2010 - 4:52 am

My mom Prepares this… Its nice and different in taste.

U kamatchi June 2, 2009 - 10:07 am

Thank u for giving for this side dish very nice with chappathi and puri.

Adi January 2, 2008 - 9:48 am

Thank you for giving me a long forgotten authentic South Indian dish to go with my Idli's, Dosa's, Roti's / Puri's

Nisha May 16, 2008 - 2:52 am

Hey Adi,fyi,Bombay Chutney is not a South Indian Recipe…it is originated in Maharashtra,(probably, this is the reason why South Indians call it “Bombay Chutney”) which is called as “Pithla” and it is supposed to be eaten with Bhakri (a kind of chapati made of Bajari or Jawari flour )and raw onion, lemon pice to a side…we also add a tp.of raw oil while eating it!! what a tasty marathi recipe it is…I simply love it…


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