Kadhamba chutney

This is my hubby's grandmother's recipe.She makes this chutney with shallots/small onions and it will be very tasty. Since I get shallots rarely, I make it  with the regular onions.

Onions 2( medium sized)
Tomato 2 nos.
Coconut(grated)3 tbs
Curry leaves2 sprigs
Red chilly5-6
Tamarind pulp1tsp
Channa dhal1tsp
Urad dhal1 tbs
Salt to taste

For seasoning
  1. Mustard seeds - 1tsp
  2. Oil - 1tbs

          Cut the onions and tomatoes into big chunks.Keep a pan in the stove top and add a tsp of oil.Fry the red chillies,channa dhal , urad dhal and transfer it to a plate.

 Add another spoon of oil in the same pan and saute the onions till it becomes transparent.Then add in tomatoes,curry leaves and coriander leaves  fry it for a minute followed by the grated coconut .Turn off the stove and let the mixture gets cool down.

Now grind the fried dhals and red chillies with salt,tamarind to a coarse powder.Next add in the cool down mixture and blend it to smooth paste.Transfer it to a serving bowl and season it with mustard seeds.

 Kadhambha chutney is ready for serving.It goes very well with idly and dosa.


  • Tastes good if sesame oil is used.
  • It can be stored in the refrigerator for 2 days.
  • Garlic can also be added for extra flavor.
I am sending this one for condiment mela hosted by Srivalli.


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