Time and servings
Time and servings
Ingredients
- 2 tsp oil
- 2 clove garlic
- 1 inch ginger
- 2 green chilli
- ½ cup curry leaves
- 1 cup coconut (grated)
- small ball sized tamarind
- 2 tbsp peanuts (roasted)
- ½ tsp salt
- ½ cup water
for tempering:
- 2 tsp oil
- ¾ tsp mustard
- ½ tsp urad dal
- few curry leaves
Instructions
- firstly, in a tawa heat 2 tsp oil and roast 2 clove garlic, 1 inch ginger and 2 green chilli.
- roast until the garlic turns golden brown.
- now add ½ cup curry leaves and continue to roast.
- roast until the leaves turn crisp.
- cool completely and transfer the mixture to the blender.
- further, add 1 cup grated coconut.
- also add small ball sized tamarind, 2 tbsp peanuts and ½ tsp salt.
- blend to smooth paste adding ½ cup water.
- now prepare the tempering by heat 2 tsp oil.
- once the oil turns hot, add ¾ tsp mustard, ½ tsp urad dal and few curry leaves.
- splutter the tempering and pour over chutney.
- finally, enjoy curry leaves chutney with dosa or idli.
Step-by-step
1
firstly, in a tawa heat 2 tsp oil and roast 2 clove garlic, 1 inch ginger and 2 green chilli.
2
roast until the garlic turns golden brown.
3
now add ½ cup curry leaves and continue to roast.
4
roast until the leaves turn crisp.
5
cool completely and transfer the mixture to the blender.
6
further, add 1 cup grated coconut.
7
also add small ball sized tamarind, 2 tbsp peanuts and ½ tsp salt.
8
blend to smooth paste adding ½ cup water.
9
now prepare the tempering by heat 2 tsp oil.
10
once the oil turns hot, add ¾ tsp mustard, ½ tsp urad dal and few curry leaves.
11
splutter the tempering and pour over chutney.
Video
Notes
- firstly, add more curry leaves for good flavour.
- also, roasting curry leaves is optional, it can also be directly blended with coconut.
- additionally, increase the green chilli to make spicy chutney.
- finally, curry leaves chutney recipe stays good for 3-4 days when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/curry-leaves-chutney-recipe/