Bombay Chutney in Andhra Style – Instant Recipe

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You would have heard this name somewhere but yes, it forms the essential part of all restaurant tiffin preps. Usually, Bombay chutney is served as a side dish along with Dosa, Puri, Idli and Roti. Popular mostly in parts of Andhra and Tamil Nadu, Bombay Chutney is prepared in variations meeting the taste of the region.

In Kosta, let us discuss this recipe made in  a true blue Andhra style. Though a Maharashtrian recipe originally, Bombay Chutney can be whipped up adding the ingredients that largely agree with typical Andhra household. Some people also refer this dish to as ‘Pitla’.

Here is a quick Bombay Chutney recipe made in Andhra style for making your dishes super yummy.

Bombay Chutney Recipe in Andhra Style


Besan (Senaga Pindi) – 2 full cups

Tomato – 1

Onion – 1

Green Chillies – 3

Ginger – Finely chopped (1)

Turmeric – 1/2 tsp

Water – 3 cups


Coriander leaves


  1. Take a bowl, mix besan (chickpea flour) in one cup water. Mix till the batter is formed smooth with no lumps. Set aside.
  2. Heat oil in a heavy bottomed vessel. Once hot, reduce flame, add mustard seeds and allow them to splutter. Add urad dal and chana dal and allow the dals to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds
  3. Add sliced onions and saute for 6 minutes on low medium flame. Add turmeric powder and salt and mix well.
  4. Add chopped tomatoes and cook with lid on low medium flame for over 7 minutes.
  5. Add 3 cups water and bring to a boil. Reduce flame, slowly add the besan batter that was kept aside and keep stirring continuously. You will find that the mixture will thicken. Keep stirring for a few secs till there are no lumps.
  6. Place lid and cook on low flame for 7-8 minutes or till rawness disappears. If you overcook it, the mixture will become too thick.
  7. Turn off flame and remove to a serving bowl. Garnish with coriander leaves and serve with the tiffin of your choice

Some expert tips for the dummies

We can add 1/4 tsp asafoetida at the time of tempering along with curry leaves.Some people also add a table spoon of lemon juice once heat is turned off. This chutney thickens on cooling. So work the consistency accordingly while cooking.



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