Monday 6 February 2017

Kadhamba chutney / Kadamba Chutney

Here is a tasty, easy to make and flavorful chutney, suitable to serve with most South Indian breakfast items like idli, dosa, paniyaram and uthappam.

Kadhambam / Kadhamba means "mixture of" in Tamil.  In this recipe, I have used many Ingredients in one chutney, to give a delightful taste.

The colour of the chutney depends on quantity of greens you are adding. I usually add more greens in my chutney, so that it is not just a tasty choice but healthy as well.

Do try this spicy, flavorful chutney and give your feedback!

10 min
20 mins
Recipe for Kadhamba chutney / Kadamba Chutney
Recipe type: Main course
Cuisine:  South Indian
Serves: 3 to 4 (approximately)


Onion - 1 (chopped)

Tomato - 1(chopped)
Garlic - 3 cloves

Ginger - a small piece
Channa dhal - 2 tsp

Urad dal - 3 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves -  less than half bunch

Mint leaves - leaves from 5 to 6 sprigs
Curry leaves - leaves from 4 to 6 sprigs
Gingelly oil - 1 tbsp

For seasoning:
Mustard - ½ tsp
Curry leaves - 1 sprig

Gingelly oil - 2 tsp


Heat oil in a pan; add channa dhal and urad dhal.

When the colour changes to golden brown; start adding red chillies, green chillies, onion , ginger and garlic, stir till the onion turns golden brown.

After that add tamarind and tomato along with salt.

Saute until tomatoes become soft.

At last add corriander leaves,mint leaves, curry leaves and grated coconut; mix well.

Remove pan from the stove and allow it to cool.

Take a blender or mixie onion tomato mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste.

Transfer the chutney into a serving bowl.
Take another pan, add oil and season it with mustard seeds and and curry leaves; pour it over the chutney.

Give it a mix and serve.


If you don’t want to add coconut, you may skip that step!

Adjust the spice level according to your taste.


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