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    Home » Chutneys/Dips/Spreads » Curry Leaves Chutney | How To Make Curry Leaves Chutney

    Curry Leaves Chutney | How To Make Curry Leaves Chutney

    Published: Jan 4, 2018 · Modified: Jul 25, 2018 by Bhawana ·

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    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
    ½ teaspoon cumin seeds
    1 Big onion chopped roughly
    1 teaspoon mustard seeds
    2 teaspoon besan/bengal gram flour
    ¼ teaspoon asafoetida
    1 Green Chili
    2 teaspoon ginger-garlic paste
    1 Tblsp bengal gram lentil
    ½ teaspoon tamarind paste
    1 Lemon juice
    2 Tblsp olive oil/cooking oil
    Salt as per taste
    ½ 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.

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    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

    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 | 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.
    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 Servings
    Calories:
    Author: Bhawana

    Ingredients

    • 1 Cup curry leaves
    • ½ teaspoon cumin seeds
    • 1 Big onion chopped roughly
    • 1 teaspoon mustard seeds
    • 2 teaspoon besan/bengal gram flour
    • ¼ teaspoon asafoetida
    • 1 Green Chili
    • 2 teaspoon ginger-garlic paste
    • 1 Tblsp bengal gram lentil
    • ½ teaspoon tamarind paste
    • 1 Lemon
    • 2 Tblsp olive oil/cooking oil
    • Salt as per taste
    • ½ Cup water

    Instructions

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

    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.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!
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    Reader Interactions

    Comments

    1. Nisha Ramesh

      January 24, 2018 at 1:50 pm

      Love this Chutney a lot. Even for me, this is the best way to use up the excess curry leaf.

      Reply
    2. Chef Mireille

      January 11, 2018 at 4:59 am

      my mom brought me huge bunch of curry leaves the other day - this is the perfect chutney to utilize them - definitely going to make

      Reply
    3. Priya Suresh

      January 08, 2018 at 8:55 pm

      Excellent chutney to enjoy with some crispy dosas or else with spongy idlies, mouthwatering already.

      Reply
    4. vaishali sabnani

      January 08, 2018 at 8:35 am

      The new look is great and it is a tough job that you have been doing . This curry leaves chutney looks aromatic !

      Reply
    5. GST Refunds Delhi

      January 08, 2018 at 6:21 am

      Awesome work.Just wanted to drop a comment and say I am new to your blog and really like what I am reading.Thanks for the share

      Reply
    6. Srivalli

      January 08, 2018 at 5:38 am

      ehhh...sounds strange that you didn't like curry leaves smell...its one of the favorite aroma I always feel..this is a good chutney!

      Reply
      • code2cook

        January 10, 2018 at 9:57 am

        yeah Srivalli in starting when we moved to bangalore. But now I love it so much... as soon as it gets over I filled up with new stock.

        Reply
    7. Sandhiya

      January 08, 2018 at 1:59 am

      Such a healthy chutney recipe, i'm looking for chutneys without coconut for breakfast, this looks so perfect to try. Perfect chutney for idli or dosa !!!

      Reply
      • code2cook

        January 10, 2018 at 9:55 am

        coconut I can eat only in laddu, coconut chutney. Thats it..

        Reply
    8. Harini R

      January 07, 2018 at 3:51 pm

      Wow! Curry leaves chutney with onion, ginger and garlic ? totally new to me!! Good luck to you.

      Reply
    9. Archana Potdar

      January 07, 2018 at 3:13 pm

      Sounds yum. Why do you add the gram flour?

      Reply
      • code2cook

        January 10, 2018 at 9:54 am

        to get that creamy texture...

        Reply
    10. Rafeeda AR

      January 07, 2018 at 10:52 am

      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...

      Reply
      • code2cook

        January 10, 2018 at 9:54 am

        hahhah I understand. You know that is the reason I am avoiding trying some vegan baking. They use lots of almond powder as a flour and cashews for cream...

        Reply

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