Kadamba Chutney

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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Kadamba Chutney

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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings3 people

AuthorSharmilee J

1x2x3x

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. Enjoy Kadamba Chutney!

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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.

Nutrition Facts

Kadamba Chutney

Amount Per Serving (75 g)

Calories 103 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 9mg0%

Potassium 246mg7%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 877IU18%

Vitamin C 51mg62%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kadamba Chutney

1. 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.
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2. Add onion,tomato and curry leaves saute till mushy and raw smell of tomatoes leaves.Add mint and coriander leaves.
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3. Saute till it shrinks, finally add coconut, tamarind and required salt.Give a quick mix and switch off.
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4. Transfer to mixer jar, add little water and grind to a semi coarse paste.Transfer to bowl.
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5. 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.
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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.