Kadamba chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped Onion - 1
  2. Chopped Tomato - 1
  3. Coconut - 1 big piece
  4. Green chili - 3
  5. Coriander leaf - little
  6. Ginger - 1 small piece
  7. Salt - to taste
  8. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Split black gram - 1/4 teaspoon (tsp.)
    3. Curry leaf - 5 count
    4. Oil - as needed

PREPARATION:

  1. Heat 1 teaspoon (tsp.) of oil in a pan. Add onion, tomato and sautéed them. i.e. onion become translucent and tomato become mushy.
  2. -- Making the chutney --
  3. Grind to fine thick paste coconut, green chili, ginger by adding water as needed.
  4. To this add sautéed onion, tomato and grind in pulse mode for 2 to 3 times.
  5. To this add coriander leaves and grind in pulse mode for 2 to 3 times.
  6. Transfer this chutney to a bowl, add salt as needed and mix well.
  7. In a pan heat oil. Add mustard seeds, split black gram, curry leaves. Once the mustard seeds stop splattering add this to chutney and mix well then serve.

NOTES:

  1. Cooking Time: 10 minutes
  2. Goes well with idli, dosai.



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