Kadamba chutney recipe, Tiffin 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.

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.

Click here to read this tiffin chutney in tamil

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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
• ½ tsp Tamarind packed
• 2 Curry leaves sprigs
• 3 tbsp Coriander leaves
• 3 tbsp Mint leaves
• 1 Green chilli
• 3 Red chilli
• ¼ cup Coconut grated
• Salt – As needed
• 2 tsp Oil

To temper

• 2 tsp Oil
• ½ 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.
2. Add onion, tomato, green chilli, garlic, ginger, mint, coriander, curry leaves and tamarind to it. Fry until tomato turns soft.
3. Add coconut and fry for a minute.
4. Cool down and grind with salt. You can add water if needed.
5. Heat kadai with oil and temper with the mustard and urad dal. Mix with chutney.

Serve with idli/ dosa. We had with idli.