Curry Leaves Chutney | How To Make Curry Leaves Chutney

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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Let see How To Make Curry Leaves Chutney Without Coconut.

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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