Kadamba Chutney Recipe | Chettinad Kadamba Chutney | Idli & Dosa Side Dish

One of the simple and easy side dishes that goes well with idli and dosa. This kadamba chutney is very famous in Chettinad cuisine. This chutney is made with curry leaves, coriander leaves, mint leaves as main ingredients along with the other base ingredients.

There are so many variations in making chutney. This can be prepared either with or without coconut. The traditional method calls for shallots. If you don’t have shallots then you can replace it with the regular onion. Here we use both green chilies and as well red chilies. Kadamba means a mixture of multiple ingredients. So you can see so many ingredients in making this chutney.

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Now let us see how to prepare this delicious chutney.

Kadamba Chutney Recipe | Chettinad Kadamba Chutney | Idli & Dosa Side Dish

Print Recipe

Delicious Chettinad Kadamba Chutney.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
3 people	10 mins

Cook Time

20 mins

Servings Prep Time 3 people 10 mins

Cook Time 20 mins

Kadamba Chutney Recipe | Chettinad Kadamba Chutney | Idli & Dosa Side Dish Print Recipe Delicious Chettinad Kadamba Chutney. CourseSide dish CuisineSouth Indian Servings Prep Time 3 people 10 mins Cook Time 20 mins Servings Prep Time 3 people 10 mins Cook Time 20 mins

Ingredients

Main ingredients

• 10-12 Sambar Onions/shallots finely chopped
• 1 Tomato finely chopped
• 2 Garlic pods big
• 1 inch Ginger
• 2 Green chili
• 2 Dry Red Chili
• 1 strand Curry Leaves/Karuveppilai
• 1/4 cup Mint Leaves/Pudina
• 1/4 cup Coriander Leaves/Kothamalli
• 2 tbsps Coconut grated
• 1 small Tamarind gooseberry size
• salt to taste
• 1 tbsp Urad Dal/Uluttam Paruppu
• 2 tbsp oil

To temper

• 1 tsp oil
• 1/2 tsp Mustard seeds /kadugu
• 1 Dry Red Chili
• 1 strand Curry leaves

Servings: people

Instructions

1. In a pan, add oil. Once the oil gets heated, add urad dal and saute for a min until it turns golden brown.
2. Then add ginger and garlic, shallots, green chili, red chili, and saute until onion turns translucent.
3. Now add tomatoes, tamarind, salt to taste and saute until tomatoes turn mushy.
4. Then add curry leaves, coriander leaves, mint leaves, coconut grated and saute for a min.
5. Once done switch off the flame. Let the mixture cool completely. Then transfer it to a mixer jar, add a little water and grind it to a smooth paste.
6. Transfer it to a bowl. Temper the kadamba chutney with the ingredients given under "To temper". Serve it with idli and dosa.

Recipe Notes

• If you don't have shallots, replace them with one regular onion.
• Adding both green chili and dry red chili is a must.
• An equal amount of coriander leaves and mint leaves should be added.

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Delicious Kadamba Chutney is ready to relish.

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