Curry Leaf Chutney
- 23 min
- medium
- Serves 4
Curry leaf chutney made with roasted dals, coconut and dry red chilli, then finished with tempering. Medium-spicy, serves 4, about 25 minutes.
Ingredients
Water, For Soaking30 ml
Oil3 tsp
Urad Dal (split)1 tbsp
Chana Dal1 tbsp
Dry Red Chilli, De-stemmed4 grams
Coconut, Grated45 grams
Curry leaves, Cleaned32 grams
Tamarind, Soaked5 grams
Salt1 tsp
Mustard Seeds½ tsp
Asafoetida0.5 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 115kcal | 460kcal |
| Protein | 2.7g | 11g |
| Carbohydrate | 8.7g | 35g |
| Fat | 8.2g | 33g |
| Fibre | 3.1g | 12g |
| Sugar | 1.5g | 6g |
Cookd masalas for curry leaves
Method
Get ready by removing the curry leaves from the stalks and rinsing them. Wipe them dry with a clean cloth. Grate the coconut and remove the stems from the dry red chillies. Soak the tamarind in 30 ml water for 10 minutes, then squeeze and strain the pulp.
Heat 2 tsp oil in a kadai on medium flame for 1 minute until hot. Add the urad dal, chana dal and dry red chillies. Roast for 3 to 4 minutes until the dals are golden and the chillies are crisp.
Add the grated coconut and curry leaves to the kadai. Roast on low flame for 3 to 4 minutes until the curry leaves are crisp and the raw smell of the coconut is gone. Transfer the mixture to a plate and cool it for 5 minutes.
Add the cooled mixture, tamarind pulp and salt to a mixie jar. Grind for 1 minute until coarse. Add 100 ml water and grind for 1 to 2 minutes until smooth and slightly thick.
Heat 1 tsp oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until they crackle. Add the urad dal, curry leaves and asafoetida, then fry for 1 to 2 minutes until the dal is golden and the leaves are crisp. Pour the tempering over the chutney and mix.
Before you start
- How long does Curry Leaf Chutney take?
- 23 minutes from start to finish. That is 10 minutes of preparation and 13 minutes of cooking.
- How many people does Curry Leaf Chutney serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Curry Leaf Chutney vegetarian?
- Yes. No meat, no fish and no egg.
- Is Curry Leaf Chutney spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Curry Leaf Chutney?
- 30 grams Curry leaves, 4 grams Dry Red Chilli, 45 grams Coconut, 1 tbsp Urad Dal (split), 1 tbsp Chana Dal, 5 grams Tamarind, and a few more listed on this page.
- Do I need a pressure cooker for Curry Leaf Chutney?
- No, it is cooked in an open pot.
- How many calories are in Curry Leaf Chutney?
- About 115 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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