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Curry leaves chutney

Curry leaves are commonly used in India as an ingredient for seasoning in curries and chutneys. These leaves are rich in iron. This chutney is easy to make and goes well with rice or dosa or idli.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup Curry leaves
  • ½ inch ball Tamarind
  • 1 tsp Split black gram
  • 1 tsp split Chick pea
  • ¼ tsp Fenugreek seeds
  • 3-5 Red chillis
  • 1 tsp Mustard seeds
  • A pinch of asafoetida
  • 3 Tbsp Oil

Method
 

  1. Take a pan and add 2 Tbsp oil.
  2. Add black gram and split chickpeas. Fry until golden brown.
  3. Add the fenugreek seeds and stir-fry for 1 minute.
  4. Add split red chillies and stir-fry for few seconds.
  5. Add the curry leaves and stir-fry for 7 minutes.
  6. Turn off the heat. Keep aside to cool
  7. Grind the ingredients to a coarse paste. Set aside.
  8. For seasoning, to a pan, add 1 tsp oil and mustard seeds. Wait till they sputter and add to the chutney.
  9. Server with hot rice and ghee or dosa or idli.