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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
- 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
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.
- Adjust water as per your choice.
- Add chilies if you like spicy. I completely omitted as I was serving to my kids.
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