By Aditi Saraswat
December 25, 2025
Kadamba chutney is a bold South Indian-style mix that brings together spice, tang, and crunch in one bowl. Quick to make and bursting with flavour, this chutney instantly boosts the taste of idlis, dosas, or even plain rice.
1 tbsp oil 1 tbsp chana dal 1 tbsp urad dal 6–8 dried red chillies 1 tsp mustard seeds 8–10 curry leaves 2 tbsp grated coconut 1 small tamarind piece Salt to taste
In a pan, heat oil and roast chana dal and urad dal until it turns golden and fragrant, making the base of the chutney.
Add the dried red chillies and curry leaves to it. Fry them briefly until the chillies darken a bit and release a smoky, spicy fragrance.
Add the mustard seeds and let them crackle. This will add sharpness and depth to the chutney mix.
Turn off the flame and add the grated coconut and tamarind, letting the warmth soften everything for smooth grinding.
Transfer this mix to a blender, add salt, and grind coarsely with a little water for a thick chutney.
Serve it with idli, dosa, vada, or mix it with hot rice and ghee for a comforting, flavourful bite.