This traditional chutney is a preserved chutney made with lime pieces and chilies....

Smoked eggplant pachadi is an excellent relish made with charring the eggplant until cook...

This is a leafy chutney, It is sour and tasty chutney and can be served with rice. Can pr...

This is a Indian cranberry water chutney, it is served with roti or as a sauce. ...

Tomato Chutney is a simple dish made in a jiffy and even goes well with Idli, Dosa, Chapa...

This is a chutney recipe it has a different taste as it is prepared with mixed vegetable....

Spring Onion And Bombay Chutney Recipe, Pyaz Dal, How To Make Spring Onion And Bombay Chutney Recipe

Name: SPRING ONION AND BOMBAY CHUTNEY
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 4

Chutney is a side dish in the cuisines of the Indian subcontinent. this combination chutney is very tasty and it is served with rotis or puris.

About Recipe

Neerulli pappu, Vengayam paruppu, Pyaj Daal

(4 ratings)

3 reviews so far

Prep time
12 mins

Cook time
12 mins

Total time
24 mins

Author : Vahchef
Main Ingredient : Besan Gram Flour

Servings : 4 persons
Published date : February 19, 2019

Ingredients used in SPRING ONION AND BOMBAY CHUTNEY
• Oil - 2 teaspoons.
• Cumin seeds - 1/4 tea spoon.
• Red chilli - 2-3 numbers.
• Garlic (chopped) - 4 cloves.
• Green chillies (chopped) - 4 numbers.
• Onion (chopped) - 2 numbers.
• Salt - to taste.
• Turmeric powder - 1 pinch.
• Curry leaves - 2 springs.
• Tomato (chopped) - ½ cup.
• Coriander powder - 1/4 tea spoon.
• Chilli powder - 1 tea spoon.
• Curd - 1 cup.
• Chick pea flour - 3 tablespoons.
• Garam masala - 1/4 tea spoon.
• Spring onions(chopped) - 1 cup.
• Lemon juice - 1 tea spoon.
Method:
In apan heat the oil, add cumin seeds, red chilies, garlic and fry it for 2 minutes. Add green chilies, onion, salt and saute till onions get a nice color To that add turmeric powder, curry leaves, tomatoes, chili powder, coriander powder, salt and cook for 2-3 minutes. In a add curd chick pea flour and make it like thin batter and pour it into the curry and cook till it leaves the oil. Finally add garam masala, spring onions, lemon juice and serve hot with roti and chapati.