South Indian Curry Leaf Chutney Recipe
15 minutes
1236 reads
About South Indian Curry Leaf Chutney Recipe
This vibrant South Indian Curry Leaf Chutney is a flavor explosion! A perfect accompaniment to your favorite South Indian breakfast dishes like idlis and dosas, or even as a delicious snack dip. The earthy aroma of curry leaves blends beautifully with the bold flavors of onion, garlic, and green chilies, creating a uniquely savory and slightly spicy experience.The tangy tamarind perfectly balances the heat, while a touch of turmeric adds warmth and depth. This chutney is incredibly easy to make and will elevate any meal. Prepare to be amazed by the intense freshness and authentic South Indian taste!Get ready to impress your family and friends with this simple yet incredibly flavorful chutney recipe. It's a guaranteed crowd-pleaser!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Chutney
- 2 large bunches Curry Leaves
- 1 medium Onion finely chopped
- 4 cloves Garlic peeled
- 2-4 Chili Pepper adjust to your spice preference, green
- 1 tbsp Tamarind Paste
- 1/4 tsp Turmeric
- 1 tbsp Oil vegetable or coconut oil
- 1.5 tsp Salt or to taste
For Tempering
- 1 tsp Mustard Seeds
- 1/2 tsp Lentil black, split black lentils (gram)
- 1 tbsp Oil vegetable or coconut oil
Instructions
Prepare the Chutney
- Wash the curry leaves thoroughly and set aside. Heat 1 tbsp oil in a pan. Add the chopped onions, green chilies, and garlic cloves. Saute until the onions become translucent. Add the curry leaves, turmeric powder, and salt. Saute until the curry leaves are crisp and fragrant, and have released their aroma.
- Stir in the tamarind paste and cook for another minute. Remove from heat and allow to cool completely.
- Once cool, grind the mixture into a smooth paste, adding water as needed to achieve desired consistency.
Temper and Serve
- Heat 1 tbsp of oil in a separate small pan. Add the mustard seeds and allow them to splutter. Add the urad dal and sauté until it turns golden brown. Pour this tempering over the chutney and mix well. Serve immediately with idlis, dosas, or your favorite snacks.
Recipe Notes
Expert Tips for the Best Curry Leaf Chutney
- For a deeper flavor, dry roast the curry leaves slightly before adding them to the pan. This enhances their aroma.
- Adjust the amount of green chilies to control the level of spiciness. Start with fewer and add more if you prefer it hotter.
- If you don’t have tamarind paste, you can use a small piece of tamarind soaked in warm water for about 15 minutes and then extract the pulp.
- For a smoother chutney, strain the mixture after grinding to remove any unwanted fibers.
Related Posts You May Like
Recipe Nutrition
Calories: 233kcalCarbohydrates: 3gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 855mgFiber: 1gSugar: 1g
Culinary Stories
Articles: 260
3 Comments
Leave a Reply
You must be logged in to post a comment.
This is a fantastic recipe! Thanks for sharing.
This looks so tasty! Thank you.
I’m eager to make this recipe!