Updated on by Raks Anand 17 Comments
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Kadamba chutney is made with combination of curry leaves, coriander leaves, mint leaves along with other ingredients which varies from one house to other depending on their taste and availability of ingredients.
I have used onion, tomato as main ingredients here. Got this recipe from my co-sis, when she told it was masala dosa and kadamba chutney for her dinner. I have not heard about this chutney before so asked what it was. Knowing I will bug her for the recipe, she asked her mom immediately and replied with the recipe and a picture to show how it looks like. Once I tasted a similar chutney by my MIL. It had only ginger, so was not my favorite. But here in this kadamba chutney recipe, both ginger and garlic are used.
Plus it is super delicious and so versatile. You can use any available herbs of the three and even you can sneak vegetables. This chutney is so delicious with tiffin items like idli, dosa, masala dosa, paniayram etc. I always look for new recipes for chutney and this was my recent addition to the chutneys I make. I made this for idli and it was perfect.
More over, this chutney is easy given that, no roasting in parts. Everything can be dumped and sauteed. Then, cool down, grind it. Finish with a tadka. Simple when you have a fist full of mint, coriander and curry leaves. Nothing beats like cloud soft idli that goes well with this. As my co-sis did, you can pair it with masala dosa or even plain roast dosa, ilam dosai, ghee roast, butter dosa. Drooling even just to write about it.
Browse my entire chutney varieties here.
GOES WELL WITH
- Kanchipuram Idli
- Masala dosai
- Masala paniyaram
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- Mint coriander chutney
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Click here to read this tiffin chutney in tamil
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5 from 3 votes
Kadamba chutney
Kadamba chutney is made with combination of curry leaves, coriander leaves, mint leaves along with other ingredients which varies from one house to other depending on their taste and availability of ingredients.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Author Raks Anand
Servings 3
Cup measurements
Ingredients
- 1 Onion – 1
- 1 Tomato – 1
- 4 Garlic – 4 flakes small variety
- 2 teaspoon Ginger chopped
- ½ teaspoon Tamarind packed
- 2 Curry leaves sprigs
- 3 tablespoon Coriander leaves
- 3 tablespoon Mint leaves
- 1 Green chilli
- 3 Red chilli
- ¼ cup Coconut grated
- Salt
- 2 teaspoon Oil
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
Instructions
Cube onion and tomato, keep all the ingredients ready for the chutney. Heat a pan/ kadai with 2 teaspoon of oil. First roast red chilli.
Add onion, tomato, green chilli, garlic, ginger, mint, coriander, curry leaves and tamarind to it. Fry until tomato turns soft.
Add coconut and fry for a minute.
Cool down and grind with salt. You can add water if needed.Heat kadai with oil and temper with the mustard and urad dal. Mix with chutney.
Video
Notes
- I have tempered in step 5. Instead, first temper, transfer to the chutney serving bowl and then proceed sauteeing items as that will be easy. Later you can just grind and mix chutney.
- You can add a chana size jaggery to this chutney.
- Vary the amount of mint, coriander and curry leaves as per your desire
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Kadamba chutney Step by step pictures:
- Cube onion and tomato, keep all the ingredients ready for the chutney. Heat a pan/ kadai with 2 teaspoon of oil. First roast red chilli.
- Add onion, tomato, green chilli, garlic, ginger, mint, coriander, curry leaves and tamarind to it. Fry until tomato turns soft.
- Add coconut and fry for a minute.
- Cool down and grind with salt. You can add water if needed.
- Heat kadai with oil and temper with the mustard and urad dal. Mix with chutney.
Serve with idli/ dosa. We had with idli.
Other Side dish for Idli dosa
- Salna recipe | Empty salna for parotta
- Dangar chutney, Dangar side dish for idli dosa
- Red chilli chutney recipe, side dish for idli dosa
- How to make idli podi with mild dhaniya flavour
Reader Interactions
Comments
Unknown
I tired it today superb, it came tasty and different in chutney family...
Reply
Raks anand
Wow, so fast, thanks a lot for the feedback 🙂
Reply
Kayalvizhi Praveen
Made it today without mint, turned out nice, ginger does the magic
Reply
Hima Bindu
See AlsoChettinad Chicken Roast RecipeWe add even greens like palak and methi leaves too. ☺
Reply
Raks anand
Oh wow, will try sure, thanks a lot for sharing your idea 🙂
Reply
Raks anand
Thanks a lot for the feedback 🙂
Reply
Nik Rawat
Hi Raks, made your north Indian style chilli pickle recipe recently and just wanted to ask how to store it. It is only a small quantity..10 chillis. In the fridge or outside?
Reply
Unknown
Tried it and it's tasty. Thank you
Reply
vart001
Awesome recipe
Reply
Raks anand
After 1 or 2 days better to refrigerate.
Reply
Raks anand
Thank you for the feedback
Reply
Sowmya
Hi raks,
I made this today and it really came out too good. My hubby finished it all leaving nothing for me however felt so happy. Thnkx for the recipe.Reply
Raks anand
Thanks for the feedback 🙂
Reply
Gayathri Velmurugan
Nice chutney..Tasted really good..
Thank you so much.. Our guests liked it much..Reply
Gayathri Velmurugan
Nice chutney..Tasted really good..
Thank you so much.. Our guests liked it much..Reply
sprabhagaran
I tried this chutney today and came out well. Reminds me of Murugan Idly shop's chutney. Thank You Raks!
Reply
Raks Kitchen
Thank you 🙂
Reply
