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    Home » Recipes » Side Dish For Idli Dosa

    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 2 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
    Cook Time 10 minutes
    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 – As needed
    • 2 teaspoon Oil

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    Prevent your screen from going dark

    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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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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 teaspoon 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
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    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 04, 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 04, 2017 at 2:22 pm

      Thanks for the feedback 🙂

      Reply
    14. Gayathri Velmurugan

      July 05, 2017 at 8:08 am

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

      Reply
    15. Gayathri Velmurugan

      July 05, 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

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

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