kadamba chutney recipe saw this easy chutney in my chettinad cookbook so wanted to give it a try.Usually I look for different chutney recipes or sidedish for idli dosa and this one was different from the usual chutneys.Kadambam in tamil means mixed so this chutney had a mix of ingredients and it is so flavourful.

This kadamba chutney goes well with idli,dosa pongal etc.Actually I had the leftovers with chapthi too and it was soo good.

Kadamba chutney recipe

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Kadamba chutney recipe

Kadamba chutney recipe with mixed ingredients

Servings3

AuthorSharmilee J

Ingredients

1 tsp urad dal
1 tsp chana dal
1 tbsp oil
2 small red chillies
1 no green chilli
a pinch hing
1/4 inch ginger
1 big sized onion (chopped roughly)
1 medium sized tomato (chopped roughly)
a small sprig of curry leaves
1/4 cup mint leaves (loosely packed)
1/4 cup coriander leaves (loosely packed)
2 tbsp coconut
salt to taste
1/2 tsp tamarind
water as needed

To temper:

1 tsp oil
1/2 tsp mustard seeds

Instructions

Heat oil in a pan - add urad dal,chana dal,red chilli and green chilli.Saute till golden.Then add ginger and hinger,give a quick mix.
Add onion,tomato and curry leaves saute till mushy and raw smell of tomatoes leaves.Add mint and coriander leaves.
Saute till it shrinks, finally add coconut and tamarind.Give a quick mix and switch off.
Transfer to mixer jar,add little water and grind to a semi coarse paste.Transfer to bowl.
Heat oil in a tadka pan - add mustard seeds, let it crackle.Add the tempering to the chutney and mix well.Add salt if needed.

Notes

You can add a small piece of carrot too if you prefer a mild sweet taste in your chutney.
This gives nice volume so perfect to serve when you expect guests.
Keeps well in fridge for atleast 2 days.

Nutrition

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make kadamba chutney recipe:

Heat oil in a pan – add urad dal,chana dal,red chilli and green chilli.Saute till golden.Then add ginger and hinger,give a quick mix.
Add onion,tomato and curry leaves saute till mushy and raw smell of tomatoes leaves.Add mint and coriander leaves.
Saute till it shrinks, finally add coconut, tamarind and required salt.Give a quick mix and switch off.
Transfer to mixer jar, add little water and grind to a semi coarse paste.Transfer to bowl.
Heat oil in a tadka pan – add mustard seeds, let it crackle.Add the tempering to the chutney and mix well.Add salt if needed.