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.
- 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
- 2 tsp Oil
- ½ tsp Mustard
- 1 tsp Urad dal
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.
- 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