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
|Servings : 4||Prep time: 5 mins Cook time: 10 mins|
|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|
|Sesame Oil||1 tbsp|
- 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 😀
– You can also add a little bit of tamarind while grinding the chutney for a slightly different version.