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Kadamba Chutney recipe

Kadamba Chutney Recipe

Kadamba chutney - An easy and flavorful side dish to serve with idli, dosa.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4


  • Mint leaves - 1/2 cup packed
  • 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

To temper:

  • 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.

To make Kadamba Chutney:

  • 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.