Kadamba Chutney Recipe
Kadamba Chutney is a tasty chutney that is made by blending spices, dal, vegetables and herbs then tempered with mustard seeds. This makes meals special and is a must try at home for the taste, also the chutney feels creamy and smooth and is best served fresh. Kadamba Chutney is a great side dish for idli, dosa, uttapam and an alternate to the regular chutneys.
Servings3 people
Ingredients
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 tablespoon oil
- 2 small red chillies
- 1 no green chilli
- a pinch hing
- ¼ inch ginger
- 1 big sized onion chopped roughly
- 1 medium sized tomato chopped roughly
- a small sprig of curry leaves
- ¼ cup mint leaves loosely packed
- ¼ cup coriander leaves loosely packed
- 2 tablespoon coconut
- salt to taste
- ½ teaspoon tamarind
- water as needed
To temper:
- 1 teaspoon oil
- ½ 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
- Sauteing dal and spices – I usually roast dal and chillies until golden brown in oil. This give nice roasted flavour and make chutney more aromatic.
- Grinding consistency – I grind everything to semi coarse, makes chutney feel textured instead of smooth paste.
- Tempering – I heat oil separately and add mustard seeds until they crackle. This tempering add flavour to the chutney and makes it more tasty.
- Serving Fresh – I always serve chutney fresh and right away for best taste. Fresh chutney have more vibrant flavour compared to kept chutney.
- Spiciness – You can adjust the red chillies according to your spice level.
Nutrition Facts
Kadamba Chutney Recipe
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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