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# Curry Leaves Chutney Recipe
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| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 1 bowl |
## 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
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.
12. finally, enjoy curry leaves chutney with dosa or idli.
## Step-by-step
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](https://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or [idli](https://hebbarskitchen.com/recipes/south-indian-idli-recipes/).
## 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/](https://hebbarskitchen.com/curry-leaves-chutney-recipe/)
