Kadamba Chutney recipe with Video. Kadamba chutney is made with a mixture of mint, coriander, curry leaves and other spices. It tastes really good with idli and dosa.
As this chutney doesn’t get spoiled quickly, you can also pack it safely in lunch boxes to schools and offices too.
As it tastes really tangy, this goes very well with Arisi Upma (Ouse) as it tastes a bit bland. As a combination they both really go well. In my Mil’s home this is the only chutney they will make when either Arisi or Arisi Rava upma is made.
Some use mixed vegetable also and saute it before grinding into a chutney. But in my home we do not add any vegetables at all.
We usually make this chutney whenever we travel as it stays good for a day or two without spoiling at room temperature itself as we do not add onion, tomatoes or any veggies.
If you do want to add in veggies, go for veggies that are high in water content like peerkangai (ridge gourd), Cabbage, Chow-chow etc.,
I make it often as the curry leaves get eaten by the children, otherwise if I make a a plain curry leaf chutney or thogayal, they will avoid eating it altogether. So this kadamba chutney is always a safe bet for me.
You can also have this as a side dish with curd rice, if you get bored of pickles.
Recently when the husband’s aunt came to visit us, I made it and managed to a take a video too.
Do subscribe to my YouTube Channel for more such easy and delicious recipes.
Other chutney recipes that are perfect for summer time to pack in lunch boxes are
Kadamba Chutney recipe details below:
- Mint leaves, packed - 1/2 cup
- Coriander leaves - 1/2 cup
- Curry leaves - 1 fistful
- Urad dal - 2 tbsp
- Whole dry red chilies - 10 to 12
- Tamarind - 1 small lemon size
- Garlic - 10
- Ginger - 3 inch piece
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Oil - 3 tsp
- Wash and squeeze out excess water from mint, coriander and curry leaves.
- Soak tamarind in hot water for 5 mins.
- Heat oil in a pan. Add urad dal and whole dry red chilies and saute over low flame till they are roasted to golden brown.
- Drain into a bowl and set aside.
- Add garlic and ginger to the same pan and saute till they shrink in size and change color slightly.
- Drain into the same bowl and let it cool.
- Add mint, coriander leaves and curry leaves and saute till they shrink in size.
- Take the pan off the stove and let it cool.
- In a mixie jar, add the roasted dal, chilies, sauteed ginger - garlic, and the leaves.
- Add soaked tamarind, salt and grind to a smooth paste using the same water used to soak tamarind.
- Add more water if needed and check salt.
- Heat oil in a pan for tempering.
- Add mustard and when it splutters, add the ground chutney and mix.
- Add little water to the mixie jar, rinse well and add to the pan.
- Cook over low flame for 1 minute till it is smooth and take off fire.
- Kadamba chutney is ready to be served with hot idlis and dosas.
- It keeps well for upto 10 days when refrigerated.