Post published on July 20, 2021 by vspiceroute

Last post modified on July 20, 2021 by vspiceroute


Masala Pav Chutney

Masala Pav always reminds us of Mumbai. This dish has been misinterpreted by many people as they think its Bhaji layered on Pav or bread. Truly in Mumbai, they make a Masala Pav chutney that is layered on Pav with some veggies and Amul Butter.
It is super easy to make this chutney. The chutney is versatile and I add this to my Pav Bhaji to add color and spice to the Bhaji. It stores very well in the freezer for 6 months. The chutney is completely vegan and jain. I always make a batch that lasts us for a long time. I also add this chutney to curries.
If you are missing the authentic Masala Pav then you must try making this chutney.
Prep Time 20 minutes
Course Side Dish
Cuisine Indian Fusion, Indian Street Food
Servings 10 people


  • 150 grams dried kashmiri chilies soaked in water for 5 hours
  • 1 & 1/2 tsp salt or as needed
  • 2 tsp raw mango powder (amchoor powder)
  • 4 tsp Pav Bhaji Masala
  • 1 tsp cumin coriander powder
  • water as needed


  • Deseed the chilies if you want less spicy
  • Soak dry red chilies in water for 5 hours
  • Grind the chilies in a blender and add water as needed to form a thick chutney
  • Add Pav bhaji masala, cumin coriander powder, salt and raw mango powder
  • Blend again so everything mixes well
  • Store in the freezer for up to 6 months
Keyword Masala Pav