Name: Curry Leaves Chutney Recipe
Yield: 2
Cuisine: Karnataka

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Curry Leaves Chutney Recipe

Smitha Kalluraya

Crawler

Karnataka

Vegetarian

Big curry leaves

Small coconut

Coriander seeds/dhania

Cummin seeds/jeera

Red chillies

Turmeric

Pepper

Lemon size tamarind

Jaggery

Salt

Ghee/coconut oil/any oil

Mustard

Pods garlic

Remove the curry leaves from stem and wash them in water.

step 1

In a pan throw curry leaves, coriander seeds, cummin seeds, pepper, red chillies, salt, tamarind and haldi. Add water and cook on medium flame till the curry leaves are cooked. You will notice they would have changed their color. Allow it cool.

step 2

After it gets cooled, transfer the mixture to a mixer. Grind it along with coconut and optional jaggery.

step 3

Adjust salt and tamarind level if required.

step 4

In a kadai, prepare the tempering. Heat a tablespoon of oil. Add the mustard seeds. When mustard seed starts popping, add garlic pieces and saute till they turn golden brown. Add curry leaves.

step 5

Next transfer the ground chutney mixture to the kadai and stir well. Cook on medium flame for 4-5 mins stirring in between till the chutney gets desired consistency. The final little bit of sauteing and roasting helps in increasing the shelf life of the chutney.

step 6

Done, our curry leaves chutney is now ready to serve...

step 7