Kadhamba chutney is nothing but all the ingredients in different chutneys are put together to make one chutney 😀 It has a little bit of everything. If you cannot decide what chutney to make, you can make this one!
It makes an excellent side-dish for Idli/Dosa/Utthappam
Ingredients
| Servings : 4 | Prep time: 5 mins Cook time: 10 mins |
| Tomato | 1 cup |
| Onion | 1/2 cup |
| Green chillies | 2 |
| Garlic cloves | 4 |
| Mint leaves | 1/4 cup |
| Coriander leaves | 1/4 cup |
| Grated Coconut/Coconut pieces | 1/4 cup |
| Dried Red chillies | 5-6 |
| Bengal gram | 1 Tbsp |
| Split Urad dal | 1 Tbsp |
| Salt | 1 tsp |
| Asofetida | A pinch |
| Mustard | 1 tsp |
| Curry leaves | 10 |
| Sesame Oil | 1 tbsp |
Method
- Roughly chop the onions and tomatoes. Gather all the other ingredients.
- Heat a pan and add oil followed by dried red chillies, bengal gram and split urad dal. Fry them until they are golden brown.
- Now add the onions, garlic and green chillies. Fry until the onions are cooked.
- Then add the tomatoes. Cover and cook until the tomatoes turn mushy.
- Add the mint and coriander leaves and cook for a minute or two. Switch it off.
- Let the mixture cool completely. Add coconut to the mixer. If you are using coconut pieces, grind them first.
- Now add the cooled chutney mixture along with salt. Grind them coarsely. Do not add water while grinding.
- Grinding them to a fine paste results in a totally different taste. So it’s up to you.
- I like to grind them coarsely with some little bits to bite into.
- Temper the chutney with mustard and curry leaves.
- Serve as a side for piping hot Idlis or dosas 😀
| Notes: – You can also add a little bit of tamarind while grinding the chutney for a slightly different version. |