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Curry Leaves Chutney recipe

Curry Leaves Chutney

by Leena Kohli (@leenakohli)
Prep Time
15min
Cook Time
10min
Total Time
25min
IndianAppetiserSnackSideCondimentVegetarianGluten-Free

Recently, after plucking some fresh curry leaves from a friend's house, I decided to make 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 a variety of dishes....

Ingredients

4 Servings
(1 serving = 1/4 cup)
  • 2cups
    Curry Leaves
  • 2tbsp
    Oil
  • 1tsp
    split Bengal gram (channa dal)
  • 1tsp
    split Black gram (urad dal)
  • 1tsp
    split Pigeon peas (toor dal)
  • 20piece
    raw peanuts
  • 1/2tsp
    Black Mustard Seeds
  • 2piece
    Dry Red Chilli (broken)
  • 2piece
    Green Chillies
  • 1/2cup
    freshly chopped Coconut
  • 2tbsp
    Lemon Juice
  • 1tsp
    Sugar
  • 1/3cup
    yogurt
  • 1/4cup
    Water (as needed)
  • 1tsp
    Salt (to taste)

Method

  1. Rinse the curry leaves thoroughly and pat dry with a paper towel.

    Step 1.1: Rinse the curry leaves thoroughly and pat dry with a paper towel
  2. Chop the green chillies and grate the fresh coconut.

    Step 1.1: Chop the green chillies and grate the fresh coconut
  3. 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.

  4. Stir in the mustard seeds and let them crackle.

  5. Add the dry red chillies and curry leaves, sautéing for a few seconds until the curry leaves turn slightly crisp.

    Step 1.1: Add the dry red chillies and curry leaves, sautéing for a few seconds until the curry leaves turn slightly crisp
  6. Mix in the green chillies and coconut. Sauté for 1-2 minutes, then remove from heat and let cool.

    Step 1.1: Mix in the green chillies and coconut
  7. Transfer the cooled mixture to a blender, adding yogurt, and sugar. Gradually add water, if needed. Blend until smooth.

  8. Season the chutney with salt and lemon juice, adjusting to taste.

  9. Transfer to a serving bowl and enjoy the Curry Leaves Chutney as a delightful accompaniment to South Indian meals, snacks, or appetizers.

Tips & Tricks

  1. Adjust the green chillies to suit your spice preference.

  2. Add more water for a thinner consistency if desired.

  3. Desiccated coconut can also be used instead of fresh coconut.

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Recipe by

Leena Kohli

(@leenakohli)

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