Kadamba chutney recipe, Easy kadamba chutney

Last Updated on December 7, 2020

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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.

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Kadamba chutney recipe

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Kadamba chutney recipe

Kadamba chutney recipe with mixed ingredients

Servings3

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.

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.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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How to make kadamba chutney recipe:

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.

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Yummy tangy chutney with hot hot idli and pongal…yum combo!

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