Curry Leaves Chutney

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.

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.

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.

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.

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.