Curry Leaf Chutney - A Delightful Accompaniment

Growing and caring for my curry leaf plant has been quite a challenge. Despite its lush growth, pesky black bugs often take shelter between the leaves, causing damage. I've tried various methods to get rid of them, but with limited success. So, I resort to pruning the affected parts and allowing the plant to regrow. During one of these pruning sessions, I decided to utilize the bug-free leaves to make some delicious curry leaf chutney.

Curry leaves offer numerous benefits and their delightful aroma is simply irresistible. They are a favorite ingredient in Indian dishes (Kerala Pepper Chicken Curry, Turmeric Cumin Rice & Spinach Lentil). Creating this chutney is surprisingly easy and straightforward. It pairs perfectly as an accompaniment with rice dishes, or as a dipping sauce for idli and dosa. You can enjoy this flavorful curry leaf chutney right away or store the leftovers in the freezer for later use.

 

Ingredients:

Curry Leaves - as needed

Red chilies - as needed

Chana dal - 2 tbsp (rinsed)

½ tbsp black mustard seeds

Salt to taste

2 tbsp coconut oil

Tamarind juice – as needed (adjust to taste)

Method:

Heat the coconut oil in a pan.

Add the black mustard seeds and let them splutter. Then, add the chana dal and let it pop, swiftly turning off the heat.

Add the red chilies and curry leaves to the pan. Stir everything together.

Transfer the mixture to a food processor and pulse or blend until it forms a smooth paste.

Halfway through, add tamarind juice gradually to achieve your desired tanginess.

If you prefer a thinner consistency, add water to dilute the chutney.

Your flavorful curry leaf chutney is now ready to be savored with your favorite dishes.

Enjoy the wonderful taste and aroma of this easy-to-make curry leaf chutney, adding a touch of India to your meals!