Kadamba Chutney, Mixed Chutney

          Kadamba Chutney, a chutney using a little of many ingredients, so we can call it as Mixed Chutney. I do this chutney when I have a little of this and that, I have used mint leaves, coriander leaves, carrot, curry leaves, small onions, some coconut and also some peanuts. Making the chutney is simple, we saute the different ingredients, grind them all together and finally do a seasoning with mustard seeds and urad dal. This chutney goes very well with idlis and dosas..

Need To Have

• Mint Leaves/ Pudina - 1/2 cup
• Chopped Coriander - 1/4 cup
• Curry Leaves - 1/4 cup
• Grated Coconut - 1/4 cup
• Carrot - 1 small, grated, comes to 1/4 cup
• Green Chillies - 2
• Ginger - 1 to 2 " piece, chopped
• Small Onions/ Shallots - 1/4 cup, chopped
• Peanuts - 2 tablespoons
• Urad Dal/ Husked Black Gram - 1 tablespoon + 1 teaspoon
• Dried Red Chillies - 2
• Tamarind - gooseberry sized ball
• Mustard Seeds - 3/4 teaspoon
• Asafoetida - 1/2 teaspoon
• Salt to taste

Method

          Wash, grate and keep all the ingredients ready. Dry roast the peanuts, cool, remove the skin and keep. Heat a little oil, roast 1 tablespoon of the urad dal and red chillies, when the urad dal turns golden, remove and keep.

          Add a little oil, add the onions, green chillies and ginger and saute them till the onions turn translucent, then add the curry leaves, mint and coriander leaves, saute till they wilt and loose moisture, remove and keep.

          Heat a little more oil, add the grated carrot and saute for 3 to 4 minutes, till the carrot looks cooked and dry, switch off the heat, add the coconut and tamarind, mix and keep.

          Once all the toasted and sauteed ingredients cool down, grind them all ( peanuts, urad dal, red chillies, onions, green chillies, ginger, mint, coriander and curry leaves, carrot, coconut and tamarind ) together with some salt and water. Remove the ground chutney to a bowl.

          Heat some oil, add the mustard seeds and the 1 teaspoon of urad dal, when it starts sputtering, add the asafoetida, mix and add this to the ground chutney, mix and serve with idlis and dosas.

Note
Don't worry if you don't have all the ingredients for the chutney, you can leave out an ingredient or two, like, you can leave out mint or curry leaves or coriander or carrot but not all of them.
The chillies and the tamarind are a must for the chutney, feel free to increase or decrease the chillies according to your taste.
If you like a slight sweet taste to your chutney, can add a little jaggery while grinding.