Tamarind-small lemon size (soak in 1 cup of water,extract juice and discard pulp)
Salt to taste
Mustard Seeds-1 tsp
Red chillies-2 nos
Ginger-1 tsp (paste)
Red Chilli powder-1 tsp
In a pan,dry roast the besan in a medium low flame,constantly keep frying the besan till it change light brown color(lovely aroma emanates and the rawness of chickpea flour disappears). It will take 10 minutes.Take care not to burn the flour.Turn off heat.Remove and cool.
Sieve the flour nicely onto a bowl.
Now add the tamarind water and salt combine well.It should be of a slightly runny consistency..Add more water if required.Now check the taste tangy and salt flavor. If u need add the tamarind extract and salt.
Heat 1 tsp of oil in a pan add the mustard seeds and as they begin to pop add red chillies ,ginger,hing and curry leaves and toast them for a half a minutes.(take care not to burn the tempering).
Pour the tempering over the chutney.
In the ladle add red chilli powder keep it aside.
Now again heat same pan add the 1 tbsp of oil when oil is very hot,pour hot oil on top of the chilli powder.Mix with the chutney (it give nice flavor and color to chutney).
Bombay chutney is ready!!!
Serve with Idly and upma is best combination.