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
- 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. Add lemon juice and mix well.
- Serve this curry leaves chutney with idli or paratha/flatbread or snacks.
Note
- Adjust water as per your choice.
- Add chilies if you like spicy. I completely omitted as I was serving to my kids.
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Curry Leaves Chutney | How To Make Curry Leaves Chutney
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
- 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
- Adjust water as per your choice.
- Add chilies if you like spicy. I completely omitted as I was serving to my kids.
Love this Chutney a lot. Even for me, this is the best way to use up the excess curry leaf.
my mom brought me huge bunch of curry leaves the other day – this is the perfect chutney to utilize them – definitely going to make
Excellent chutney to enjoy with some crispy dosas or else with spongy idlies, mouthwatering already.
The new look is great and it is a tough job that you have been doing . This curry leaves chutney looks aromatic !
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
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!
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.
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 !!!
coconut I can eat only in laddu, coconut chutney. Thats it..
Wow! Curry leaves chutney with onion, ginger and garlic ? totally new to me!! Good luck to you.
Sounds yum. Why do you add the gram flour?
to get that creamy texture…
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…
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…