Kadhamba Chutney

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 : 4Prep time: 5 mins Cook time: 10 mins
Tomato1 cup
Onion1/2 cup
Green chillies2
Garlic cloves4
Mint leaves1/4 cup
Coriander leaves1/4 cup
Grated Coconut/Coconut pieces1/4 cup
Dried Red chillies5-6
Bengal gram1 Tbsp
Split Urad dal1 Tbsp
Salt1 tsp
AsofetidaA pinch
Mustard1 tsp
Curry leaves10
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.

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