Curry leaves chutney recipe – South Indian chutney made from curry leaves and coconut. This goes perfect as a side with idli, dosa, vada, uttapam.
I always have curry leaves in my fridge and use it in my day to day cooking like dal, sabzi and kadhi.
The other day, I was looking into small booklet of Andhra recipes and I found this curry leaves chutney recipe.
That weekend, I made this chutney and also made rava uttapam to have it as a breakfast. We both just loved it. I have never imagined that this herb could made this delicious chutney.
The leftover I stored into the fridge. And after few days we had it with dhokla and it was good combination.
Here I have used added little amount of peanuts. But the original recipe was calling for sesame seeds. You can use any. You can use roasted bengal gram aka dalia too.
Other than curry leaves, coconut is added as a main ingredient.
The important thing to note while sauteing curry leaves, DO NOT overcook them. Otherwise chutney will not taste good.
How to make curry leaves chutney?
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
2) Then add chopped green chilies, ginger, garlic and onion.
3) Mix and cook till onion becomes soft and light brown in color.
4) Then add curry leaves.
5) Mix and saute for 2-3 minutes only or till they become slight crisp. Let it cool slightly.
6) Take that into the grinder jar.
7) Add grated coconut, peanuts and salt.
8) Squeeze the fresh lemon juice.
9) Add water.
10) Grind into smooth chutney.
Remove it to a bowl and serve.
Serving suggestion: Serve curry leaves chutney with idli, dosa, uttapam or upma.
Check out more chutney recipes
Red coconut chutney // Coconut curd chutney // Pudina coconut chutney
Curry Leaves Chutney Recipe
Ingredients
To Saute:
- 3 teaspoons Oil
- 1 teaspoon Mustard seeds
- 3-4 Green chilies roughly chopped
- ½ inch Ginger chopped
- 2 cloves Garlic
- ¼ cup Shallots Shallots or use onion, sliced
- 1 cup Curry leaves cleaned and loosely packed
To make curry leaves chutney:
- ½ cup Coconut grated
- 1 tablespoon Peanuts
- Salt to taste
- 2 teaspoons Lemon juice
- ½ to ¾ cup Water
Instructions
- Heat the oil in a pan on medium heat.
- Once hot add mustard seeds and let them pop.
- Then add chopped green chilies, ginger, garlic and onion. Mix and cook till onion becomes soft and light brown in color.
- Then add curry leaves. Mix and saute for 2-3 minutes only or till they become slight crisp.
- Let it cool slightly. Take that into the grinder jar.
- Add grated coconut, peanuts and salt.
- Squeeze the fresh lemon juice and add water.
- Grind into smooth chutney.
- Remove it to a bowl and serve.
Jann Sarjit Dhaliwal
Hi Kanan if I am allergy to peanut what can I substitute it with? Thank You.
Kanan
You can use other nuts like cashew nuts or use roasted chana dal (dalia) or sesame seeds.
Or simply skip peanuts.
Charu gupta
The best recipe for curry leaves chutney
Kanan
Thank you Charu. Glad that you liked.
Carrie
Sounds delicious. But, you didn’t give any amounts of the different ingredients. How much coconut? How much curry leaves? 1 Tbsp of peanuts or 2 Tbsp? ow much ginger? 1 inch or 2 inches? How many cloves of garlic?
Some of us are beginning Indian cooks!!
Kanan
sorry, somehow the recipe card got deleted. I have updated now.
Meenu Malhotra
Hey, thank you for this yummy chutney.
Kanan
you’re welcome
Kari
I’m sad to say that I did not like this at all. With the 1/2 cup coconut, it tasted like coconut – that’s it. It definitely didn’t look like your picture, so maybe that’s why… maybe I did something wrong. But, I did follow the instructions – as I do with all your other recipes.
Kanan
oh really!! it has 1 CUP of curry leaves still doesn’t get its taste at all. That is surprising, because if we add 6-7 curry leaves in tadka while making dal or sabzi we get its flavor. and here we are using good amount.
There may be few reasons, you may have cooked curry leaves for longer. Or your curry leaves does not have flavor.