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.

This needs just basic ingredients and simple grinding. Each spoon has spices and herbs flavour and the mint and coriander makes it fresh, the tempering adds flavour and together it feels satisfying. This comes together quickly without requiring much effort.

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About Kadamba Chutney

'Kadambam' in tamil means mixed so this chutney had a mix of ingredients and it is so flavourful. Kadamba Chutney is quick and easy to enjoy different herbs in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge, the flavours blend together well and gives fresh taste.

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.

The texture is creamy and smooth throughout the chutney. When you taste it fresh everything comes together and tastes really good. The chutney has flavour from mint and coriander herbs. Roasted dal and spices add depth and warmth to the chutney.

I usually make this when we have idli or dosa at home. The creamy texture and herb flavour make it a favourite side dish. It keeps well in the fridge for a couple of days. This Kadamba Chutney goes well with idli, dosa and pongal etc.Actually I had the leftovers with chapathi too and it was soo good.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

Kadamba Chutney Video

Kadamba Chutney Ingredients

• Urad Dal - I have used urad dal for roasting and grinding. It gives nutty flavour and helps make chutney creamy.
• Chana Dal - I added chana dal for flavour and texture. It complements urad dal and adds sweetness to the chutney.
• Red Chillies - I used red chillies for spice and heat, you can adjust based on how much spice you like.
• Green Chilli - I added green chilli for freshness and mild heat, also gives light pungent flavour to the chutney.
• Onion - I used for mild sweetness. Onion becomes sweet when cooked and blends well with herbs.
• Tomato - I added tomato for tanginess and colour. It give depth and slight sourness that balance the flavours.
• Mint and Coriander Leaves - I used both for fresh flavour throughout the chutney. They give aromatic taste and make chutney smell amazing.
• Coconut - I added grated coconut for richness and creamy texture. Coconut helps bind all ingredients and make chutney smooth.
• Tamarind - I used for tanginess and flavour. It balances the spices and add depth to the chutney taste.

How to make Kadamba Chutney Step by Step

1.Heat oil in a pan - add urad dal, chana dal, red chilli and green chilli. Saute till golden.Then add ginger and hing, give a quick mix.

2.Add onion, tomato and curry leaves saute till mushy and raw smell of tomatoes leaves. Add mint and coriander leaves.

3. Saute till it shrinks, finally add coconut, tamarind and required salt. Give a quick mix and switch off.

4.Transfer to mixer jar, add little water and grind to a semi coarse paste. Transfer to bowl.

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.

Serve with idli, or dosa or pongal.

Expert Tips

• 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.

Serving and Storage

Serve Kadamba Chutney with idli, dosa or uttapam for best taste. You can store in fridge for about two days, consume within for best flavour and freshness.

FAQS

1.Can I add carrot to this chutney?

Yes you can add small piece of carrot for a mild sweet taste. 

2.How much spice to add?

You can add red chillies based on how much spice you like. Start with less and add more if you prefer more heat.

3.Can I skip mint leaves?

You can skip mint if you don't have them, but it give amazing fresh flavour. Coriander alone also work well if mint is not available.

4.How long does it keep?

You can store in the fridge for about two days only. Consume within for best flavour and fresh taste of the chutney.

5.Can I make this in bulk?

Yes you can double the recipe and store in the fridge. It gives nice volume and perfect when you expect guests at home.

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