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Bombay Chutney Recipe
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4.8 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


  • 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


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.


This curry tends to thicken a lot once it cools down. So, cook only for 5 to 6 minutes. Add more water if required.
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