Curry Leaves Chutney Recipe
South Indian style curry leaves chutney - It is made with curry leaves and coconut. Serve with idli, dosa, vada, upma etc.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings (Around 1 cup)
- 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
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.
Serving: 0.25cup | Calories: 98kcal | Carbohydrates: 5.6g | Protein: 1.7g | Fat: 8.2g | Saturated Fat: 3.6g | Sodium: 154mg | Potassium: 127mg | Fiber: 1.6g | Sugar: 1.2g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
*Nutrition information is a rough estimate for 1 serving
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