This curry leaves chutney I found in here and immediately clicked the idea of preparing it with the remaining left out curry leaves. A few changes in ingredients are done just to suit my taste. The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides, and flavonoids. Read more about curry leaves benefits here.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Let see How To Make Curry Leaves Chutney Without Coconut.This curry leaves chutney I found in here and immediately clicked the idea of preparing it with the remaining left out curry leaves. A few changes in ingredients are done just to suit my taste. The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals.

Curry Leaves Chutney Without Coconut

Ingredients                                                         4-6 people

1 Cup curry leaves
1/2 Tsp cumin seeds
1 Big onion chopped roughly
1 Tsp mustard seeds
2 Tsp besan/bengal gram flour
1/4 Tsp asafoetida
1 Green Chili
2 Tsp ginger-garlic paste
1 Tblsp bengal gram lentil
1/2 Tsp tamarind paste
1 Lemon juice
2 Tblsp olive oil/cooking oil
Salt as per taste
1/2 Cup water

Method

  1. First of all heating oil in a pan and add mustard and cumin seeds.
  2. Once they crackle add chopped onion.
  3. When onion color changes to golden add asafoetida, besan/gram flour, chilies, ginger-garlic paste and curry leaves.
  4. Mix well and fry for few seconds.
  5. Keep stirring till curry leaves became crispy or start releasing oil in the corners of the pan.
  6. Let this mixture cool completely.
  7. Once the mixture cools down blend rest of the ingredients with this cooled mixture.
  8. Adjust water consistency as per your choice. Add lemon juice and mix well.
  9. Serve this curry leaves chutney with idli or paratha/flatbread or snacks.

Note

  1. Adjust water as per your choice.
  2. Add chilies if you like spicy. I completely omitted as I was serving to my kids.

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Pin it for laterMaking curry leaves chutney is the first time trial. Since when I moved to Bangalore I love curry leaves. Initially, I did not like it's smell but gradually I fell in love with curry leaves. I always wonder what to do with remaining curry leaves and how to use them apart from tempering. www.code2cook.com

Curry Leaves Chutney | How To Make Curry Leaves Chutney

Making curry leaves chutney is the first time trial. Since when I moved to Bangalore I love curry leaves. Initially, I did not like it’s smell but gradually I fell in love with curry leaves. I always wonder what to do with remaining curry leaves and how to use them apart from tempering. This curry leaves chutney I found in here and immediately clicked the idea of preparing it. A few changes in ingredients are done just to suit my taste.

Course Side Dish
Cuisine Indian
Keyword chutney recipe, curry leaf chutney, green chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Author code2cook

Ingredients

  • 1 Cup curry leaves
  • 1/2 Tsp cumin seeds
  • 1 Big onion chopped roughly
  • 1 Tsp mustard seeds
  • 2 Tsp besan/bengal gram flour
  • 1/4 Tsp asafoetida
  • 1 Green Chili
  • 2 Tsp ginger-garlic paste
  • 1 Tblsp bengal gram lentil
  • 1/2 Tsp tamarind paste
  • 1 Lemon
  • 2 Tblsp olive oil/cooking oil
  • Salt as per taste
  • 1/2 Cup water

Instructions

  1. First of all heating oil in a pan and add mustard and cumin seeds.

  2. Once they crackle add chopped onion.

  3. When onion color changes to golden add asafoetida, besan/gram flour, chilies, ginger-garlic paste and curry leaves.

  4. Mix well and fry for few seconds.

  5. Keep stirring till curry leaves became crispy or start releasing oil in the corners of the pan.

  6. Let this mixture cool completely.

  7. Once the mixture cools down blend rest of the ingredients with this cooled mixture.

  8. Adjust water consistency as per your choice.

  9. Serve this curry leaves chutney with idli or paratha/flatbread or snacks.

Recipe Notes

  1. Adjust water as per your choice.
  2. Add chilies if you like spicy. I completely omitted as I was serving to my kids.

14 thoughts on “Curry Leaves Chutney | How To Make Curry Leaves Chutney”

  1. We get good curry leaves but so costly that it is used so diligently… love the chutney made with it, would be really aromatic… Doing some changes on the blog can be really taxing… hope you find it fine soon…

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