Big things come in small packages. Rightly said so, this refreshing dip is nothing but the simplicity in action. The aromatic fragrance of curry leaves contained in the small bowl makes this dip favourable in all sense. The curry leaves chutney recipe is so amazing that it makes bag filled with sprigs of curry leaves worth to borrow. The various zest of the different taste merges perfectly in this chutney.
Curry Leaves Chutney
- Author: Karishma Shah
- Recipe Category: Dips and Chutneys
- Cuisine: Indian
Description: The Curry Leaves Chutney Recipe is a refreshing dip made from three basic ingredients. This healthy and tasty dip is easy to make in minutes. Make and eat!
Curry Leaves Chutney Recipe Ingredients:
- Curry Leaves – 1 cup
- Onions – ¼ cup
- Mustard Seeds – 1 tsp.
- Cumin Seeds – ½ tsp.
- Chickpeas –1 tsp.
- Asafoetida – ¼ tsp.
- Green Chillies – ½ cup (2 pieces).
- Red Chilies – ¼ cup (2 to 3 chillies)
- Ginger – ½ inch
- Garlic Cloves – 1 small piece
- Grated Coconut – ½ cup
- Roasted Lentils – 1 tbsp.
- Tamarind Paste – ¼ tsp.
- Turmeric Powder – 2 pinches
- Black Pepper Powder – ½ tsp.
- Lime Juice – ½ tsp.
- Olive Oil – 2 tbsp. (buy olive oil online)
- Rock Salt – ¼ tsp.
- Water – as needed
Note: Chickpeas are also known as Bengal gram in the market. You may use Chana Dal in replacement of Chickpeas as they give a different flavour and creamier texture and add to the thick consistency of our curry leaves chutney.
The sprinkle of Asafoetida is optional but it would increase the taste of a dish. You can pour milk if you want, it would give the creamy, smooth and rich texture.
You can use dry mango powder as well. Curry leaves are amongst the popular herbs used in Indian food and are commonly known as Kadi Patta.
Curry Leaves Chutney Recipe Steps:
Pre-Preparation:
- Prepare the tamarind paste at home quickly.
- Wash the curry leaves with the fresh water. Soak them in water for few minutes. Once rinsed, dry them with the help of the cloth. Finely chop them.
- Finely chop the onions, ginger and the garlic cloves.
- Deseed the green chillies and slice chop.
- Fry the red chillies.
- Clean and boil the Chickpeas.
- Dry roast the lentils till they become golden.
Note: You can drain the curry leaves with a colander. The cloth can be any kitchen cloth or the muslin cloth.
Preparation:
- Heat oil in a saucepan and Saute the chopped onions till they become golden brown.
- Then add the asafoetida and mustard seeds to crackle.
- After few minutes, when the mustard seeds make noise, add in the cumin seeds.
- When the seeds start to pop up add the boil chickpeas.
- Wait till they become reddish brown in the colour.
- Now add the chopped ginger, garlic, green and red chillies.
- Then transfer the chopped curry leaves into this pan.
- Stir and fry these leaves with other ingredients till they become crispy and start releasing the aroma.
- Continually keep stirring and keep tossing at regular interval.
- Now let the ingredients accustom and wait till the mixture cools.
- When it’s cooled turn off the flame and transfer to a blender.
- In the blender or the grinder, add the chopped curry leaves, water, and salt.
- Also, add a half cup of grated coconut with roasted lentils and pinch of sugar.
- Pour in the little bit of tamarind paste into the blender along with the dry ingredient mixture.
- Squeeze in the lemon or add the lime juice.
- Drizzle few drops of olive oil into the blender.
- Sprinkle the turmeric powder with a pinch of black pepper powder.
- Mash and mix them with each other with the backend of spoon or fork.
- Pour in some more water in the blender and blend the ingredients till they become the smooth mixture. The consistency should be between thick and thin so add water accordingly.
- Grind the mixture over the medium pace and wait till it becomes the smooth paste.
- Check the seasoning. Add sugar if required and blend again.
- The final mixture has to be a smooth puree.
- Transfer it to a bowl and refrigerate it.
- Keep in refrigerator for chilling.
And your reviving curry leaves chutney is ready for the serve!
Note: Do not burn the curry leaves while you fry them as that will make the taste of chutney bitter. Adding sugar is optional. You may also serve the chutney immediately.
Additional Information:
- Calories: 34 calories
- Total Time: PT10M
- Serves: 2
- Date Published: 2016-09-21
Get Daily Dose of Delicious Recipes… Subscribe Now!
The flavorful curry leaves chutney with a tempering of mustard seeds is a treat for taste buds. The extra splutter of spices and condiments awakens the dull senses. The pungent aroma of sautéed onions and the highly active smell of ginger garlic paste cultivates all over into the dip. Thus these strong flavours of chutney and its sound aroma infuse a different kind of energy in one’s body. The basic texture is thick and creamy but it can be made watery.
The Chutney of curry leaves is a refreshing dip made from three core ingredients. The basic ingredient which is required is the bunch of curry leaves. Rest of the spice powder and Indian condiments mingle well with each other. The tartness of lemon juice fuses evenly with the mildness of coconut. Whereas, the addition of mushy boiled chickpea with the roasted lentil enhances taste and health quotient. Thus though each and every ingredient has different taste, they merge like a match and their combination create magic in one single dish of dip.
Eating curry leaves alone may be difficult but it becomes easy to consume in form of chutney. This dip is nothing but another way for you to include curry leaf with your everyday meal. It is a quick and easy dip to make at home for all type of Indian snacks. Try to make curry leaves chutney recipe with your own variation and give it your customized touch. Add spicy zest to your snacks maintaining the health factor.
Remarks:
- The Curry Leaves Chutney Recipe gets prepared easily in 10 minutes.
- According to the proportion of ingredients mentioned, you can make chutney filled in one small container.
- You can store the curry leaves chutney in an airtight container for 2 days in a fridge. So, make it large quantity and use it whenever you feel like eating it again.
- You can skip using lemon juice is you do not prefer the citrus flavour. Even the tamarind paste is optional.
- For the curry leaves chutney, use the fresh and organic leaves but for various other dishes, you can use the curry leaves powder.
Garnishing:
You can serve the scrumptious Curry Leaves Chutney in a small dip bowl as a side dish with South Indian snacks like dosa, upma, idli, etc. It can be paired with fried fritters too. Garnish the top layer of chutney with:
- Curry Leaf
- Mustard Seeds
- Grated Coconut
Quick Tip:
- Always remove the stems of the leaves before you use them.
- The addition of curry leaves in your vegetable curry will enhance the flavours and taste. Also, it will release a fragrant aroma all over the area.
- You can both add the leaves in tempering and remove it or you may keep the leaves in the food. If you want to mix it with your vegetables then chop into extremely tiny pieces, fry them when you prepare tempering and mix with the chopped veggies.
- It is the most used ingredient for garnishing of various dishes. You can fry the curry leaves and garnish your soups, salads, or any other food dish.
For the Jain Version of the curry leaves chutney recipe, skip adding the onions, ginger and garlic. The rest of ingredients and spice powders will remain same as above. The steps of the preparation are also same. If you like then just increase the proportion of Hing which resembles the flavours and taste of these skipped ingredients. Also, if you want, you may avoid the tempering part in the making of the curry leaves chutney.
This recipe of curry leaves chutney with no use of sugar is diabetic friendly and can be eaten by people who are having diabetes or folk who want to prevent diabetes. The usual way of adding curry leaves in our food is along with the tempering, we fry the curry leaf and allow its taste and flavors to get in our food. The liquid food items such as Dal, Kadhi, Rasam, Sambar or few or curries have the tempering of curry leaves. The other way to have curry leaves in your diet is to prepare the Curry Leaves Juice and have it in the early morning but the easiest and tastiest way to include curry leaves in your meal is through the delicious chutney. If you are making Curry leaves Kadhi, then pair it with plain Jeera rice to make a complete meal.
There are uncountable health benefits and unbelievable nutritious values of eating curry leaves. Consuming it on regular routine strengthen hair, reduces dandruff, hydrates skin, improves liver, protects eyes, aids digestion, decreases cholesterol and keeps the heart healthy. It has carbohydrates, minerals, zinc calcium, iron, protein, and fibre in surplus and abundance amount. So, incorporate eating curry and beat all the health related issues today.
It may be difficult to find the curry leaves tree nearby you, and getting curry leaves might not be possible every time, so plant a tree in your garden and pluck them whenever you need. Also, If you like eating chutney with your various food, then you may be interested to know about different types of chutney. They can be made all year long or seasonal depending on the ingredient used in the chutney. The other kind of chutney is garlic chutney for those who like garlic, onion-tomato chutney with the tangy flavour of tomatoes, the sweet tamarind chutney or the raw mango green chutney. For the people who like to have spicy food, can try red chutney.
You can also tweak with the original method of its preparation and give a twist to the traditional taste of curry leaves. Make it fresh or eat stored chutney, it would give you the same taste. This healthy and tasty dip with minimal use of ingredients is easy to make in minutes. It will treat your taste buds with refreshing flavours which will delight your taste palates.
This versatile flavoured curry leaves chutney can be applied on the plain bread or the Pav. You can spread this chutney over the roti or paratha and enjoy its delicious taste. Not just the South Indian food, this chutney goes well with any North-Indian Punjabi curries and also with Indian fried snack such as Pakora or Samosa, baked snack like khaman-dhokla. Even you can have this chutney with various types of Chaat or with any of your other favourite food. Seasoning our food with these tiny green leaves not only gives a beautiful colour to the dish but also the irresistible fragrance.
Prepare and enjoy!