• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » SIDE DISH FOR IDLI / DOSA » Kadamba chutney recipe, Tiffin chutney

Kadamba chutney recipe, Tiffin chutney

February 22, 2017 by Raks Anand 17 Comments / Jump to Recipe

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.

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.

kadhamba-chutney

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

RELATED POSTS

  • Mint coriander chutney
  • Coconut chutney
  • Coriander coconut chutney

Click here to read this tiffin chutney in tamil

kadamba-chutney
Print Pin
5 from 1 vote

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
Cook Time 10 minutes
Servings 3
Cup measurements

Ingredients

  • 1 Onion – 1
  • 1 Tomato – 1
  • 4 Garlic – 4 flakes small variety
  • 2 tsp Ginger chopped
  • 1/2 tsp Tamarind packed
  • 2 Curry leaves sprigs
  • 3 tbsp Coriander leaves
  • 3 tbsp Mint leaves
  • 1 Green chilli
  • 3 Red chilli
  • 1/4 cup Coconut grated
  • Salt – As needed
  • 2 tsp Oil

To temper

  • 2 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal

Instructions

  • Cube onion and tomato, keep all the ingredients ready for the chutney. Heat a pan/ kadai with 2 tsp 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

Kadamba chutney Step by step pictures:

  1. Cube onion and tomato, keep all the ingredients ready for the chutney. Heat a pan/ kadai with 2 tsp of oil. First roast red chilli. step1
  2. Add onion, tomato, green chilli, garlic, ginger, mint, coriander, curry leaves and tamarind to it. Fry until tomato turns soft. step2
  3. Add coconut and fry for a minute. step3
  4. Cool down and grind with salt. You can add water if needed. step4
  5. Heat kadai with oil and temper with the mustard and urad dal. Mix with chutney. step5

Serve with idli/ dosa. We had with idli.

kadamba-chutney-recipe

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: CHUTNEY, SIDE DISH FOR IDLI / DOSA Tagged With: kadamba chutney, tiffin chutney

Previous Post: « Rose badam milk recipe, badam rose milk
Next Post: Kalonji jeera buns recipe, pull apart buns »

Reader Interactions

Comments

  1. Unknown

    February 22, 2017 at 3:33 am

    I tired it today superb, it came tasty and different in chutney family…

    Reply
  2. Raks anand

    February 22, 2017 at 8:29 am

    Wow, so fast, thanks a lot for the feedback 🙂

    Reply
  3. Kayalvizhi Praveen

    February 22, 2017 at 5:37 pm

    Made it today without mint, turned out nice, ginger does the magic

    Reply
  4. Hima Bindu

    February 22, 2017 at 8:33 pm

    We add even greens like palak and methi leaves too. ☺

    Reply
  5. Raks anand

    February 23, 2017 at 2:11 pm

    Oh wow, will try sure, thanks a lot for sharing your idea 🙂

    Reply
  6. Raks anand

    February 23, 2017 at 2:16 pm

    Thanks a lot for the feedback 🙂

    Reply
  7. Nik Rawat

    February 23, 2017 at 7:36 pm

    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
  8. Unknown

    February 27, 2017 at 2:52 pm

    Tried it and it's tasty. Thank you

    Reply
  9. vart001

    February 27, 2017 at 2:54 pm

    Awesome recipe

    Reply
  10. Raks anand

    February 27, 2017 at 3:33 pm

    After 1 or 2 days better to refrigerate.

    Reply
  11. Raks anand

    February 27, 2017 at 3:33 pm

    Thank you for the feedback

    Reply
  12. Sowmya

    March 4, 2017 at 2:07 pm

    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
  13. Raks anand

    March 4, 2017 at 2:22 pm

    Thanks for the feedback 🙂

    Reply
  14. Gayathri Velmurugan

    July 5, 2017 at 8:08 am

    Nice chutney..Tasted really good..
    Thank you so much.. Our guests liked it much..

    Reply
  15. Gayathri Velmurugan

    July 5, 2017 at 8:08 am

    Nice chutney..Tasted really good..
    Thank you so much.. Our guests liked it much..

    Reply
  16. sprabhagaran

    October 10, 2018 at 3:28 pm

    I tried this chutney today and came out well. Reminds me of Murugan Idly shop's chutney. Thank You Raks!

    Reply
  17. Raks Kitchen

    October 10, 2018 at 3:33 pm

    Thank you 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Avocado crema, avocado dip/ spread
  • Veppam poo thuvaiyal, neem flower recipes
  • Dangar chutney, Dangar side dish for idli dosa
  • Bajra khichdi recipe, pearl millet khichdi
  • No bake oats energy balls, oats peanut butter energy bites

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Avocado crema, avocado dip/ spread
  • Chapati noodles recipe | Chapathi noodles | Dinner ideas
  • Kadalai maavu chutney | Besan chutney | Bombay chutney
  • Eggless doughnut recipe, Basic donut, soft & light
  • Adai recipe, How to make adai
  • Easy rasam recipe, How to make rasam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Dangar chutney, Dangar side dish for idli dosa
  • Recipe index
  • Indian lunch menu ideas

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies