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    Home » Vegetarian Side Dishes » Bombay Chutney Recipe ~ Easy Side Dish for Dosa

    Bombay Chutney Recipe ~ Easy Side Dish for Dosa

    Published: Mar 11, 2021 · Modified: Aug 14, 2021 by Srivalli · 7 Comments

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    Bombay Chutney Recipe is also called Besan Chutney or Kadala Maavu chutney. Kadala Maavu or Besan is a staple in all Indian kitchens, so you can understand how quickly this can be made.

    This is a popular instant side dish made not just for Dosa, but also Pooris, Idlis, etc. However, Amma has always made it with Dosa. The similar one we make for Poori is a different recipe.

    This Bombay Chutney reminds me of childhood days when Amma used to frequently make it. Back then, I had never really thought much, except I knew she likes it a lot. Infact, she has two recipes. I remembered this childhood dish when I had planned to collect all her favorite recipes for my book. This happened some 14 years ago when I was collecting and writing about Amma's recipes.

    I had one version cooked, clicked, and yet to be published. Today's recipe is another simpler version, that only takes about 15 mins from start to end. We revisited this recipe again during lockdown last year. I must have made it so many times, managed to click the pictures as well.

    Finally, this gets shared and I am so happy I have yet another easy side dish for Dosas.

    I am glad I finally get to share this as part of the A to Z Easy Family Dinner Ideas for B.

    Bombay Chutney Recipe - easy side dish

    What is Bombay Chutney?

    Bombay Chutney is a vegan, gluten-free Indian Side dish that can be served with Dosa, Idlis, and Pooris. This side dish is not a chutney rather a liquid curry made with chickpea flour, onions, tomatoes, and spices. A slurry is made with besan, mixed with onions, tomatoes, green chilies, and then cooked again.

    Why is it called Bombay chutney:

    I really don't have an idea why it is called Bombay chutney, except maybe it is inspired by the Maharashtrian dish Jhunka or Zunka (also known as by the name of pithla or pithle).

    Amma got to know this dish from her Maharashtrian neighbours some 45 years ago. They often used to make this for pooris. So a dish got evolved that was liquid and easy to make for dosas as well.

    However, we later got to know that this dish is popular in Andhra and Tamil Nadu as well. So this dish could've been introduced through different sources!

    Other interesting side dishes for Dosa

    • Red Chili Coconut Chutney ~ Side Dish for Dosas
    • Cabbage Coconut Chutney ~ Healthy Side Dish for Dosas
    • Bajji Milagai Chutney ~ Side Dish for Dosas
    • Carrot Kurma | How to make to Carrot Kurma ~ Side Dish for Dosa

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    How to make Bombay Chutney

    How to make Kadala Maavu Chutney with Step by Step Pictures

    Kadala Maavu Chutney Making 1
    Kadala Maavu Chutney Making 2

    Ingredients Used in making Besan Chutney

    Chickpea Flour: Besan or Gram flour/ Chickpea flour is the main ingredient to make this dish.

    Vegetables used: Onions, Tomatoes and green chilies along with curry leaves and coriander form an interesting taste to this side dish.

    Serving Suggestion:

    Kadala Maavu Chutney Recipe is an instant dish served with Dosa, Idli, and Poori. While making it for Poori, we have a slightly different recipe.

    However, this is a side dish we prepare for Dosa and it only takes about 15 mins to get done.

    Besan Chutney Recipe
    Bombay Chutney Recipe
    Print Pin
    4.80 from 5 votes

    Bombay Chutney Recipe ~ Easy Side Dish for Dosa

    Bombay Chutney is also called Besan Chutney or Kadala Maavu chutney. Kadala Maavu or Besan is a staple in all Indian kitchens, so you can understand how quickly this can be made.
    Course Chutneys, Dips and Spreads
    Cuisine South Indian
    Keyword Easy Side Dish, Instant Dishes
    By Cook Method Stovetop
    Occasion Everyday Meal
    By Diet Gluten Free, Vegan
    Dish Type Gravy Side Dishes
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6 people
    Author Srivalli

    Ingredients

    • 1 cup Besan / Kadala Maavu / Gram Flour
    • 1 cup Onions finely chopped
    • 1 cup Tomatoes finely chopped
    • 3 - 4 nos Green Chillies
    • 2 sprig Curry Leaves
    • Handful Coriander Leaves
    • 1/4 tsp Turmeric Powder
    • Salt to taste
    • 1 tsp Red Chilli Powder
    • 2 cups Water
    • 2 tsp Cooking Oil
    • 1 tsp Mustard Seeds
    • 1/2 tsp Urad Dal
    • 1 tsp Cumin Seeds

    Instructions

    How to make Bombay Chutney

    • Wash and finely chop onions, tomatoes, green chilies, coriander leaves, and curry leaves.
    • Divide this into two equal portions.
    • In a bowl, take the gram flour, add red chili powder, salt, turmeric powder, and half of the chopped vegetables.
    • Add water gradually and make a lump-free slurry and keep it aside.
    • Now, heat a nonstick pan with cooking oil, temper with mustard, urad dal, and cumin seeds. Saute a couple of minutes for the mustard to crackle.
    • Add the onions, curry leaves, and green chilies, saute well till the onions turn colour slightly.
    • Now, add the tomatoes, and salt if required. Cook till the tomatoes turn soft.
    • Beat the besan slurry and pour to the pan. Keep a quick stir and cook on high.
    • The curry tends to become thick within seconds, so be quick to combine everything.
    • Simmer for few minutes for the gravy to reach the right consistency you want.
    • Serve hot with Dosa or pooris as per your choice.

    Notes

    This curry tends to thicken a lot once it cools down. So, cook only for 5 to 6 minutes. Add more water if required.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    Other Side dishes for Dosas:

    • Onion Tomato Chutney ~ Side Dish for Dosa
    • Cluster Beans Curry ~ Muttikayala Kura
    • Coconut Chutney
    • Thakkali Chutney

    If you want to check out the collections:

    Side Dish for Idli / Dosa / Appam
    Tiffin Chutney Recipes
    Breakfast Dishes
    101 Dosa Varieties

    101 Dosa Varieties on SYL

    More Side Dish for Idli - Dosa

    More Vegetarian Side Dishes

    • How to make Palak Paneer ~ Easy Side Dish for Chapathi
    • Dondakaya Fry | Andhra Style Dondakaya Vepudu
    • Paneer Butter Masala Restaurant Style
    • Urulai Kizhangu Curry

    Reader Interactions

    Comments

    1. Radha says

      March 16, 2021 at 11:35 am

      I love this chutney and its quite some time. After reading your post, I am going to the kitchen to make it. The chutney is absolutely delicious.

      Reply
    2. Priya Srinivasan says

      March 16, 2021 at 11:49 pm

      5 stars
      Bombay chutney looks so pretty valli! Have so many memories with this chutney, amma makes it in big kadai, whenever she makes roti. Looks very colorful!

      Reply
    3. sushma pinjala says

      March 17, 2021 at 3:01 am

      Bombay chutney looks absolutely delicious, this is one of my favorite chutney to go with dosa.

      Reply
    4. Sandhya Ramakrishnan says

      March 17, 2021 at 10:42 pm

      5 stars
      We all love Bombay chutney! My MIL and grandmother make this very often but they make it without onion and tomato. I make it like yours with lot of onion. After seeing your post, I made some today for lunch 🙂

      Reply
    5. Harini Rupanagudi says

      March 18, 2021 at 1:06 am

      5 stars
      We make the thicker version for roti/poori and we call it bomay chutney or pitla. This thinner version sounds interesting too. Good one Valli.

      Reply
    6. NARMADHA says

      March 19, 2021 at 11:09 pm

      5 stars
      Such a simple and quick side dish for idli, dosa, or roti. Look so delicious and with vada on the side that makes perfect breakfast.

      Reply
    7. F and B Stories says

      August 03, 2021 at 2:18 pm

      4 stars
      So yummy dishes, i really liked all recipes

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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