After plucking fresh curry leaves from a friend's house, I made Curry Leaves Chutney. The result was incredibly flavorful, enriched by adding peanuts and a tempering process. Originating from the kitchens of South India, this chutney is the perfect zesty companion for various dishes. Whether used as a dressing for...
Ingredients
- 2cupsCurry Leaves
- 2tbspOil
- 1tspsplit Bengal gram (channa dal)
- 1tspsplit Black gram (urad dal)
- 1tspsplit Pigeon peas (toor dal)
- 20pieceraw peanuts
- 1/2tspBlack Mustard Seeds
- 2pieceDry Red Chilli (broken)
- 2pieceGreen Chillies
- 1/2cupfreshly chopped Coconut
- 2tbspLemon Juice
- 1tspSugar
- 1/3cupyogurt
- 1/4cupWater (as needed)
- 1tspSalt (to taste)
Nutrition (per serving)
Calories
131.3kcal (6.56%)
Protein
3.9g (7.76%)
Carbs
11.4g (4.14%)
Sugars
2.1g (4.26%)
Healthy Fat
7.5g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Curry Leaves Chutney
Rinse the curry leaves thoroughly and pat dry with a paper towel.
Chop the green chillies and grate the fresh coconut.
Heat oil in a small pan over medium heat. Add chana dal, urad dal, toor dal, and peanuts, stirring continuously until they turn light golden brown.
Stir in the mustard seeds and let them crackle.
Add the dry red chillies and curry leaves, sautéing for a few seconds until the curry leaves turn slightly crisp.
Mix in the green chillies and coconut. Sauté for 1-2 minutes, then remove from heat and let cool.
Transfer the cooled mixture to a blender, adding yogurt, and sugar. Gradually add water, if needed. Blend until smooth.
Season the chutney with salt and lemon juice, adjusting to taste.
Transfer to a serving bowl and enjoy the Curry Leaves Chutney as a delightful accompaniment to South Indian meals, snacks, or appetizers.
Nutrition (per serving)
Nutrition (per serving)
Calories
131.3kcal (6.56%)
Protein
3.9g (7.76%)
Carbs
11.4g (4.14%)
Sugars
2.1g (4.26%)
Healthy Fat
7.5g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Adjust the green chillies to suit your spice preference.
Add more water for a thinner consistency if desired.
Desiccated coconut can also be used instead of fresh coconut.
FAQS
How do I store leftover Curry Leaves Chutney for maximum freshness?
To store leftover Curry Leaves Chutney, transfer it to an airtight container and refrigerate. It will stay fresh for up to a week. For longer storage, consider freezing it in ice cube trays. This way, you can easily use small portions as needed.
Can I make Curry Leaves Chutney vegan, and what substitutions can I use?
Yes, you can easily make Curry Leaves Chutney vegan by substituting yogurt with a plant-based alternative like coconut yogurt or almond yogurt. This will maintain the creamy texture while keeping the chutney dairy-free.
What dishes pair well with Curry Leaves Chutney?
Curry Leaves Chutney is incredibly versatile. It pairs beautifully with South Indian dishes like dosas and idlis, but you can also use it as a spread on sandwiches or wraps, or as a dip for snacks like crackers and raw vegetables.
What is the cooking process for making Curry Leaves Chutney?
The cooking process for Curry Leaves Chutney involves rinsing and drying the curry leaves, tempering lentils and peanuts until golden, and then blending all ingredients, including yogurt, until smooth. This method enhances the flavors and creates a delightful chutney.
How can I preserve fresh curry leaves for future use?
You can preserve fresh curry leaves by freezing them in an airtight container or zip-lock bag, drying them in a cool, dark place, or infusing them in oil. Freezing is particularly effective, allowing you to use them directly from the freezer without thawing.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia