Kadamba Chutney is a creamy, tasty chutney made by blending spices, dal, veggies & herbs to a paste and mixed with tempered spices. Kadamba Chutney is a great side dish for idli, dosa, uttapam and an alternate to the regular chutneys.
Kadamba Chutney – I 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.
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📖 Recipe Card
Kadamba Chutney
Ingredients
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 tablespoon 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 tablespoon coconut
- salt to taste
- 1/2 teaspoon tamarind
- water as needed
To temper:
- 1 teaspoon oil
- 1/2 teaspoon 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. Enjoy Kadamba Chutney!
Video
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 at least 2 days.
How to make Kadamba Chutney
- 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.
Serve with idli, or dosa or pongal.
Yummy tangy chutney with hot hot idli and pongal…yum combo!
Expert Tips
- 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 at least 2 days.
Nithya
I tried it. It was sooo good. I got appreciations from my family
Thank you for receipe
Arti
I tried this… super…