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 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings3people
AuthorSharmilee J
Ingredients
1teaspoonurad dal
1teaspoonchana dal
1 tablespoonoil
2smallred chillies
1nogreen chilli
apinchhing
1/4inchginger
1big sizedonionchopped roughly
1medium sizedtomatochopped roughly
a small sprig ofcurry leaves
1/4cupmint leavesloosely packed
1/4cupcoriander leavesloosely packed
2tablespooncoconut
salt to taste
1/2teaspoontamarind
water as needed
To temper:
1teaspoonoil
1/2teaspoonmustard 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.
Nutrition Facts
Kadamba Chutney
Amount Per Serving (75 g)
Calories 103Calories 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.